Iru Puli Kuzhambu

Iru Puli Kuzhambu - Plattershare - Recipes, food stories and food lovers
A different kuzhambu, native to Kanyakumari district that serves as the best companion for rice as well as dosai, Sevai (Idiiyappam), Uppma kozhukattai and Adai.
Since both tamrind and curd are used it is called Iru Puli Kuzhambu...
4 from 1 vote
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served As: Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Tangy
Calories 184 kcal
Servings 4


  • 3 tablespoon Coconut Grated
  • ½ teaspoon Fenugreek
  • 2 teaspoon Urad dal
  • 6 Red Chillies
  • 1 Tamarind a small gooseberry size, half of the regular use for sambhar
  • 2 cup Curd Mild Sour, blended well with half cup water without any lumps
  • 1 cup vegetable like drumstick, small onions, white pumpkin or Brinjal can be used.


  • In a pan heat 2 teaspoons of oil and roast red chillies, black gram and fenugreek to golden brown colour. 
    Iru Puli Kuzhambu - Plattershare - Recipes, food stories and food lovers
  • After they become cool add coconut grind them to fine paste with water. 
  • Then mix the paste with the curd well and keep it aside. Then boil the vegetable in the tamrind water with required salt. When the vegetable is cooked add the curd mix . 
  • After adding the curd the kuzhambu should not be boiled for more time. Switch off the stove in 2 minutes. Add curry leaves.
  • Saute it with mustard and red chillies in coconut oil. Add fresh curry leaves.
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4 from 1 vote

Recipe Nutrition

Calories: 184kcal | Carbohydrates: 17g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 34mg | Potassium: 334mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2954IU | Vitamin C: 102mg | Calcium: 179mg | Iron: 3mg

Subhashni Venkatesh
Subhashni Venkatesh

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