Wednesday, August 15, 2012

iru puli kuzambu

This is called 'iru puli kozhambu' because it uses two ingredients for the tartness -  puli as well as curd (preferably a little sour). It varies from Morkuzambu in that it uses red chillies intead of green chillies.This can be made with drumstick OR vendaikkai (Okra) OR mango - raw or a little ripe OR avaraikkai (flat beans) or even capsicum if you like that taste & flavour.
Any vegetable of choice                : cut into small pieces
Puli Jalam (Tamarind juice)           :  from tamarind the size of a large marble
Ulutham paruppu (urad dal)          : 2  tsp,  
vendhayam    (Methi seeds)          : 1/2 tsp
Vara milagai (Dried Red chillies)   : 3 to 4 red chillies depending on how hot they are
Fresh Coconut grated                   : Half a cup
Oil                                                  :   2 tsp
 Mustard seeds                              : 1 tsp
Curry leaves                                  :   a few

Fry urad dal, methi seeds and red chillies in very little oil and let it cool a bit. The  add fresh coconut and grind it to a fne paste. 
Boil vegetable  in tamarind juice with salt to taste.  The quantity of tamarind juice can be something like half of what you use for sambar or vathakuzhambu.
Once, the vegetables are well cooked and the smell of raw tamarind is gone and the quantity has become almost half, mix the ground paste with a small cup of curd (thick kadanja moru) and add it to the boiling liquid.  
Bring it to a boil and take it off the stove.

Heat a little oil in a pan or tempering ladle and add Mustard seeds. When they spluteer add a dried red chilli (optional) and curry leaves and pour it over the Kozhambu.

It can be taken with rice like any other kozhambu and is a good side dish for idly, dosa, upma etc. also.

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