Yeruvalli Kuzhambu Recipe | Iru Puli Kuzhambu | Tangy Coconut Curry

Ingredients

• 1 Carrots (Gajjar) peeled and diced
• 1 Green Bell Pepper (Capsicum) diced
• 1 Drumstick cut into 1 inch pieces
• 1 cup Tamarind Water
• 1 teaspoon Salt
• 1 cup Fresh coconut grated
• 4 Dry Red Chillies
• 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
• 1-1/2 teaspoons White Urad Dal (Split)
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 sprig Curry leaves
• 1 teaspoon Coconut Oil

Steps

1. To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready.
2. Cook the vegetables along with the tamarind water in the pressure cooker. Place the diced vegetables, the tamarind water and salt into the pressure cooker.
3. Place the weight on and pressure cook until you heat 2 to 3 whistles. Turn off the heat and allow the pressure to release naturally.
4. While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu.
5. In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies. Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma.
6. Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water. Blend to make a smooth curry paste.
7. Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle. Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir.
8. Check the salt levels and adjust to suit your taste. Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat. Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required.
9. Transfer the kuzhambu to a serving bowl and serve hot.
10. Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s.