December 14, 2016

Pulliyitta Kuzhambu

Pulliyitta Kuzhambu is a flavourful, traditional and  a very different kuzhambu of Kanyakumari and Tirunelveli district Brahmin Cuisine   that can be done easily. No need for adding coconut or boiled dal. Though it looks like Vathakuzhambu, this kuzhambu does not need much oil. Have this kuzhambu with hot rice just adding a teaspoon of sesame oil and relish its taste.
  • Pre time: 10 mins
  • Cooking time: 15 mins
  • Serves: 4

Ingredients for making Pulliyitta Kuzhambu:

Tamarind a small lemon size
Any Vegetable like yellow pumpkin drumstick, Brinjal, Lady's finger, Ash gourd, drumstick  1 bowl (Mixed or any one vegetable)
Coriander seeds 8 tea spoons
Thur dal 4 tea spoons
Fenugreek 1 tea spoon
Red chillies 6 or 7
Hing / Asafoetida a 1/4 tea spoon
Salt to taste
Oil 3 tea spoons
Curry leaves and coriander leaves for garnishing
Mustard seeds and cumin seeds for seasoning

Method for making Pulliyitta Kuzhambu:

Heat a kadai with tamarind water. Add turmeric powder, chopped veggies and salt. Let them boil till they become soft.
While they get boiled in a pan fry in 2 tea spoons of oil Coriander seeds, Thur dal,  Fenugreek, Red chillies and hing to golden brown and grind them to fine paste with water.
Add this paste to the boiling tamarind juice and mix well. In few minutes the kuzhambu will be thickened. Add curry leaves and coriander leaves.  Saute it with mustard seeds and cumin seeds.