Iru Puli Kozhyambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

  • Fry the fenugreek, urad dal, raw rice, red chillies and til seeds in a little oil till they get a bit red.
  • Grind the fried stuff along with coconut into a coarse paste (like you would do for a Sambar paste). Set aside.
  • Cut the vegetables into big pieces.
  • Add 2 cups of water to the tamarind, turmeric, cut vegetables and some salt. Cook the vegetables.
  • Add the ground paste and cook for another 3-4 mins. Bring it to a boil.
  • Turn off the heat and add the sour butter milk or curd.
  • 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).
  • For seasoning: Heat a little oil, add 1/4 tsp of mustard to the hot oil, let it burst.
  • Then add the curry leaves and toss it immediately into the Kozhyambu.