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Iru Puli Kozhyambu Recipe

Iru Puli Kozhyambu is a popular Indian Side Dish
Author :
On :
Friday, 12 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1/4 tsp - Fenugreek
  • 1 tsp - Urad Dal
  • 3 tsp - raw Rice
  • 4 - dried red chilli, small
  • 2 tsp - til seeds (optional)
  • 1/2 - coconut, grated
  • 1 small ball - Tamarind (the size of a gooseberry) or 3/4 tsp - Tamarind paste
  • 1/2 to 3/4 cup - sour buttermilk/curd
  • 1 tsp - Turmeric
  • Salt to taste
  • Curry leaves and mustard for seasoning
  • Few vegetables (drumstick/ash gourd/Lady's finger/Brinjal/Colocasia/raw tomato)
  • How to Make Iru Puli Kozhyambu:

    1. Fry the fenugreek, urad dal, raw rice, red chillies and til seeds in a little oil till they get a bit red.
    2. Grind the fried stuff along with coconut into a coarse paste (like you would do for a Sambar paste). Set aside.
    3. Cut the vegetables into big pieces.
    4. Add 2 cups of water to the tamarind, turmeric, cut vegetables and some salt. Cook the vegetables.
    5. Add the ground paste and cook for another 3-4 mins. Bring it to a boil.
    6. Turn off the heat and add the sour butter milk or curd.
    7. Mix well and let it blend with the rest (The buttermilk/curd can curdle at high temperature. To avoid this you can wait for 5 mins for the mixture to cool before adding the buttermilk).
    8. For seasoning: Heat a little oil, add 1/4 tsp of mustard to the hot oil, let it burst.
    9. Then add the curry leaves and toss it immediately into the Kozhyambu.


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