Eru puli Kuzhambu

by - October 08, 2010

Eru puli kuzhambhu is a gravy with a delicious sour tinge and an unique spicy flavour. It has both tamarind & curd in it. Hence its name states Eru puli kuzhambu. This will go well with steamed white rice with roasted potatoes.


Any Vegetables - 1 cup (I used drumstick, carrot, beans, potato, brinjal )
Tamarind - Small lemon size (or) 1 spn tamarind paste dissovled in 1/2 cup water.
Turmeric powder - 1/4 spn
Butter milk - 3 spn.
Salt - To taste

For Grinding:

Oil - 1 spn
Thuvar dal - 1 1/2 spn
Raw rice - 1/4 spn
Fenugreek - 1/2 spn
Red chille - 4-5
Cocunut - 2 tbs

For Seasoning:

Oil - 1 tbs
Mustard - 1/2 spn
Fenugreek - 1/4 spn
Curry leaves - Required


Cook Vegetables in 3/4 cup of water with turmeric & salt.

Add Tamarind water to cooked vegetable & allow it to boil.

Heat 1 spn of oil in kadai, add grinding ingredients except cocunut, fry till gloden brown.

Allow it to cool and grind fried ingredients with cocunut into fine paste.

Add this paste to boiling vegetables & allow it to cook for another 4-5 mts.

When raw smell disappear, add butter milk to to this gravy.

keep it for 10 sec & turn off stove.

Temper the mustard, fenugreek seed, curry leaves in heated oil & pour it in this gravy.

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