Iru Puli Kuzhambu.
Posted by Swaminatha Sharma
Posted on 12/03/2017
A special recipe from the southern most part of Tamilnadu. The name itself identifies that 2 types of pulippu is available in this kuzhambu. Even the trambrahms of border of Kerala would have this recipe in their food often.
In a kadai, add Red-chilly, urud dal, Methi seeds and saute well. Add to this grated coconut grind it to fine paste and mix with 1 cup of curd and keep aside.
In a kadai, add chopped Pumpkin and drumstick with 2 tsp of oil and saute well. Add tamarind paste and bring to boil. Add salt, turmeric powder and asafotida and cook well. Once cooked, add the curd paste and allow to cook. Take care that once bubbles try to start on the borders, switch off the gas as once curd is added it should be totally boiled. Now garnished with tempered mustard seed and Curry leaves in Coconut oil only. This goes yummy with plain rice and kids would love to have once more time.
இதன் வாசனை ஊரை கூட்டும்.