Iru Puli Kozhyambu Recipe

Cooking Directions

• STEP 1.Soak tamarind in water and extract the pulp.
• STEP 2.Cook toor dal and urad dal in a pressure cooker.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Add chopped onions and saut茅 until golden brown.
• STEP 4.Add the tamarind pulp, sambar powder, red chili powder, turmeric powder, and salt. Cook until the raw smell of the spices disappears.
• STEP 5.Add the cooked dal and vegetables. Cook until the vegetables are tender.
• STEP 6.In a separate pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Pour this tempering over the curry.
• STEP 7.Serve hot with steamed rice or dosa.

Cooking Tips

• You can add any vegetables of your choice like drumsticks, brinjal, ladies finger, or pumpkin.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a thicker consistency, you can add a little rice flour mixed with water.
• You can also garnish the curry with coriander leaves for added flavor.

Storage and Serving

• Iru Puli Kozhyambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving.
• Serve the curry hot with steamed rice or dosa for a delicious and satisfying meal.