Karunai Kizhangu Puliyita Poricha Kuzhambu

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 3/4 cup - urad dal
  • 1/2 kg - Karunai Kizhangu
  • 1 - tamarind, small, lemon size
  • Salt to taste
  • Turmeric - a pinch
  • For Grinding:
  • 2 tsp - oil
  • 7 - red chillies
  • 1 tsp - pepper
  • 3 tsp - urad dal
  • For Seasoning:
  • 1 tsp - oil
  • 1 tsp - mustard seeds
  • 1 tsp - channa dal
  • 2 tsp - grated coconut
  • Hing - a pinch
  • Curry leaves

How to Make Karunai Kizhangu Puliyita Poricha Kuzhambu

  • Cook the dal, Karunai Kizhangu in a pressure cooker till soft and smash it nicely and keep it aside.
  • Soak the tamarind in the water and extract the juice.
  • Pour the oil in the pan and fry the red chillies, urad dal and pepper and grind it to a paste.
  • Add the tamarind extract in a heavy bottomed pan and the ground paste along with salt. Let the mixture boil for some time.
  • Then add the smashed dal and Karunai Kizhangu.
  • In a separate pan pour the oil and once the oil is hot add the mustard seeds and when the mustard seeds start to sputter add the channa dal and fry till it becomes golden colour and then add hing and curry leaves and grated coconut and fry it till the coconut becomes red coloured.
  • Add these seasoned ingredients to the Karunai Kizhangu Puliyita Poricha Kuzhambu
  • Karunai Kizhangu Puliyita Poricha Kuzhambu is ready to serve with plain rice.
  • Recipe courtesy: Subbu's Kitchen.