Iru Puli is a flavorful South Indian curry made with buttermilk and tamarind, providing a unique sourness. It pairs well with roasted vegetables and rice.
Ingredients
Main Ingredients
- 1/2cupAsh gourd
- 1/2cupElephant yam
- 1pieceTamarind (gooseberry-sized)
- 1/2cupButtermilk
- 1/4tspTurmeric powder
- Salt to taste
For Grinding
- 4tbspGrated coconut
- 1/4tspFenugreek seeds
- 7pieceDried red chilies
- 1tbspSteamed rice
For Seasoning
- 1/4tspMustard seeds
- 2pieceDried red chilies
- 1sprigCurry leaves
How to make Iru Puli kuzhambu
Preparation
Soak the tamarind in water and extract the juice. Set it aside.
Meanwhile, soak the steamed rice in water for 30 minutes.
Dry roast the red chilies and fenugreek seeds until the fenugreek seeds turn light brown. Remove from heat and let them cool.
Add the roasted red chilies and fenugreek seeds to a mixer grinder along with grated coconut and soaked rice. Grind to a fine paste.
Cooking
Cook the elephant yam first as it takes longer to cook. When it is almost cooked, add the ash gourd, salt, and turmeric powder.
Once the vegetables are perfectly cooked, add the tamarind paste with sufficient water. Allow it to boil until the raw taste of tamarind disappears.
Add the coconut paste and boil for 2 minutes.
Add the buttermilk and mix well. When it starts to boil, remove from heat. Do not allow it to boil.
Seasoning
Heat some oil and add mustard seeds. When they pop, add dried chilies and curry leaves.
Add this seasoning to the curry.
Tips & Tricks
Ensure the tamarind is soaked well to extract maximum flavor.
Do not overboil after adding buttermilk to prevent curdling.
Recipe by
Gayatri
(@rene121)
Cooking is my passion. I love to create new recipes... and also love to learn about different cuisine.