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...
1Tamarind a small gooseberry size, half of the regular use for sambhar
2cupCurdMild Sour, blended well with half cup water without any lumps
1cupvegetable like drumstick, small onions, white pumpkin or Brinjal can be used.
Instructions
In a pan heat 2 teaspoons of oil and roast red chillies, black gram and fenugreek to golden brown colour.
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.