Website of the Year India 2016

Iru Puli Kozhyambu Recipe

Iru Puli Kozhyambu is a popular Indian Side-Dish
Author :
On :
Tuesday, 8 August, 2017
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.


    Bawarchi of the Week

    Uma Priya

    Uma Priya

    Uma Priya is a passionate blogger who is known for her traditional Andhra recipes and healthy, experimental dishes.

    know more