December 05, 2016

Seppankizhangu Iru Puli Kuzhambu (Taro Kuzhambu with coconut base)

Iru puli kuzhambu is the most favorite kuzhambu in my family. It is a typical Nagercoil traditional Kuzhambu with the base of Coconut and butter milk. Since both tamarind and buttermilk are used for sourness it is called as Iru puli and we all call it colloquially Erruvulli. Drumstick, Onion, Brinjal, Ashgourd or Seppankizhangu (taro) can be used to make this Kuzhambu....

  • Pre time: 10 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Seppankizhangu Iru Puli Kuzhambu:

  • Tamarind a gooseberry size
  • pressure cooked  and peeled Seppankizhangu / taro root 10
  • Beaten curd with mild sourness  200 ml


For kuzhambu Masala:
  • Fenu greek 1/2 tea spoon
  • Red chillies 6
  • Raw rice or Urad dal 1 teaspoon
  • Coconut oil 1 tea spoon
  • Fresh grated coconot 3 table spoons 

For seasoning:
  • Mustard seeds and curry leaves
  • 1 tea spoon coconut oil

Method for making Seppankizhangu Iru Puli Kuzhambu:

Pressure cook the Seppankizhangu (Taro root) and remove the skin and keep aside.
In a pan with a tea spoon of coconut oil fry the fenugreek, red chillies and raw rice to brown.
Grind it to smooth paste with grated fresh coconut and little water
Add the ground mix to the beaten curd, mix well and keep aside.

In a wok, boil the tamarind juice with salt. 
After the raw smell goea add the boiled and sliced Seppankizhangu. 
After 3 minutes add the coconut and curd mix to the boiling tamarind juice and mix well. 
Keep the flame to medium. When the gravy forms foaming consistency all over the wok, take it off from the stove.
Saute it with mustard seeds and curry leaves in a tea spoon of coconut oil.

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