Puli illa Kuzhambu is a Kuzhambu variety without tamarind. This Kuzhambu is famous in tirunelveli and I have learnt this from Amma. She used to make this Kuzhambu often next to sambar. We love this Kuzhambu very much as it has a unique taste. It's very easy to make but no compromise in taste. Do try this once at least and am sure you will be going to make this often.
Puli Illa Kuzhambu Recipe (Tirunelveli Special kuzhambu withouttamarind) | Kuzhambu Recipes
Ingredients
- Brinjal - 2 nos
- Drumstick - 2 nos
- Moong dal - ¼ cup
- Coconut grated - ½ cup
- Small onions - 2
- Cumin seeds - ½ tsp
- Garlic gloves - 2
- Red chillies - 5
To Temper
- Thalipu vadagam - 1 tsp
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Curry leaves - few
Instructions
Preparation
- Pressure cook moong dal with little water for three whistles and mash it well. Set aside. Wash drumsticks and brinjals well. Then chop it lengthwise and keep it immersed in water till use.
- Grind red chillies with water to a fine paste and keep aside.
- Grind coconut, small onions, cumin seeds and garlic cloves with little water to a fine paste and keep it ready.
Method
- Add one cup of water to the red chilli paste and put the chopped drumsticks and brinjals to it. Boil it in a heavy bottomed vessel until it gets cooked well. Add salt while boiling. Once the drumsticks got cooked well add pressure cooked moong dal along with coconut paste.
- Mix everything together and boil the Kuzhambu in low flame for five minutes. In the meantime, heat oil in tadka pan and add mustard seeds & thalipu vadagam.
- Once mustard seed cracks, add curry leaves. Switch off the flame and remove the tadka pan from flame. Add the tempered items to the Kuzhambu and mix well. Switch off the flame once done.
Nutrition
Procedure :
1. Add one cup of water to the red chilli paste and put the chopped drumsticks and brinjals to it. Boil it in a heavy bottomed vessel until it gets cooked well. Add salt while boiling. Once the drumsticks got cooked well add pressure cooked moong dal along with coconut paste.
2. Mix everything together and boil the Kuzhambu in low flame for five minutes. In the meantime, heat oil in tadka pan and add mustard seeds & thalipu vadagam.
Serve the puli illa kulambu with steamed rice and poriyal/ kootu of your choice. We had it with Keerai kootu.
Notes :
1. Murungai Keerai ( drumstick leaves ) can be added to this Kuzhambu which will enhance the flavor of the kuzhambu.
2. The amount of coconut and moong dal can be altered i.e more moong dal and less coconut or vice versa.
3. Urad dal can be used if you cant source thalipu vadagam.
Anonymous
I love tirunelveli dishes yummy
gkfooddiary
Thank you!