Iru puli Kuzhambu

Thenga Aracha Kuzhambu | Iru puli Kuzhambu | thengai Araitha Kuzhambu | thengai aracha kuzhambu | Thenga Araicha Kuzhambu | thenga Kuzhambu | Iru puli kulambu | Coconut Kuzhambu Thengai aracha Kuzhambu | coconut palakkad kuzhambu | thenga Kerala dish with step-by-step pictures and video recipe. Check out the thenga aracha Kuzhambu recipe, and if you like the video pls SUBSCRIBE to my channel.

Thenga Araicha Kuzhambu | thenga Kuzhambu | Iru puli kuzhambu | iru puli kulambu | thengai aracha Kuzhambu | coconut Palakkad kuzhambu | Iru Puli Kuzhambu is a classic Tirunelveli‑style kuzhambu made with two souring agents — tamarind and buttermilk — giving it a beautifully balanced tang and depth. A freshly ground coconut masala, roasted spices, and mixed vegetables make this kuzhambu rich, aromatic, and perfect for pairing with hot rice. This traditional South Tamil Nadu recipe is simple, comforting, and packed with authentic regional flavor.

What is Iru Puli Kuzhambu?

Iru Puli Kuzhambu is a traditional Tirunelveli kuzhambu made using two types of sourness — tamarind and buttermilk — along with a coconut‑based masala and vegetables.

Why is it called “Iru Puli”?

“Iru” means two, and “Puli” means sourness. The recipe uses both tamarind extract and buttermilk, giving it a unique layered tang.

Which vegetables are best for this kuzhambu?

Brinjal, okra, carrot, ash gourd, chow chow, and butternut squash work beautifully. Avoid strong‑flavored vegetables that overpower the kuzhambu.

Why add buttermilk at the end?

Buttermilk curdles if boiled. Adding it after turning off the heat keeps the kuzhambu creamy and smooth.

Can I make this without coconut?

Coconut is essential for the authentic Tirunelveli texture and flavor. Reducing the quantity is fine, but skipping it changes the dish completely.

Is jaggery necessary?

A pinch of jaggery balances the tanginess and enhances the overall flavor, especially in Tirunelveli‑style kuzhambu.

How is this different from Mor Kuzhambu?

Mor Kuzhambu uses only buttermilk, while Iru Puli Kuzhambu uses both tamarind and buttermilk, giving it a deeper, more complex sourness

Mambazha pulissery

Paruppu Urundai mor kuzhambu

Vendakkai mor kuzhambu

If you are interested in some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

Ingredients

Mixed Vegetables – 1 brinjal, 1 carrot, 4 okra, butternut squash

Tamarind water – 3/4 cup

Turmeric Powder – ¼ tsp

Buttermilk – 3/4 cup

Salt – as needed

Jaggery – a pinch

Water – as needed

For Kuzhambu Masala

Urad Dal – 1/2 tbsp

Fenugreek Seeds – 1 tsp

Rice – 1/4 tsp

Dried Red Chilli – 5

Coconut – 1/2 cup (heaped)

For Tempering

Coconut Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry Leaves – a few

How to make Irupuli Kuzhambu with step-by-step pictures

• ️Dry roast urad dal, fenugreek seeds, and dried red chilies till golden brown.

• ️ Add rice, coconut, and 1/4 cup water; allow to cool.

• ️ Grind the mixture with 1/2 cup of water to a smooth paste.

• ️ Heat oil in a pan. Add mustard seeds and let them splutter, then add curry leaves.

• ️ Add chopped vegetables and turmeric powder; sauté for 2 minutes.

• ️ Add tamarind extract, salt, and butternut squash; cook till the raw tamarind smell disappears and the vegetables are fully cooked.

• ️Add the ground masala paste, additional water, and jaggery; boil well.

• ️ Turn off the stove and add buttermilk; mix gently.

irupuli kuzhambu

thenga araicha kuzhambu

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Ingredients

• Mixed Vegetables – 1 brinjal 1 carrot, 4 okra, butternut squash
• Tamarind water – 3/4 cup
• Turmeric Powder – ¼ tsp
• Buttermilk – 3/4 cup
• Salt – as needed
• Jaggery – a pinch
• Water – as needed

FOR KUZHAMBU MASALA

• Urad Dal – 1/2 tbsp
• Fenugreek Seeds – 1 tsp
• Rice – 1/4 tsp
• Dried Red Chilli – 5
• Coconut – 1/2 cup heaped

FOR TEMPERING

• Coconut Oil – 1 tbsp
• Mustard Seeds – 1/2 tsp
• Curry Leaves – a few

Instructions

• ️Dry roast urad dal, fenugreek seeds, and dried red chilies till golden brown.
• ️ Add rice, coconut, and 1/4 cup water; allow to cool.
• ️ Grind the mixture with 1/2 cup of water to a smooth paste.
• ️ Heat oil in a pan. Add mustard seeds and let them splutter, then add curry leaves.
• ️ Add chopped vegetables and turmeric powder; sauté for 2 minutes.
• ️ Add tamarind extract, salt, and butternut squash; cook till the raw tamarind smell disappears and the vegetables are fully cooked.
• ️Add the ground masala paste, additional water, and jaggery; boil well.
• ️ Turn off the stove and add buttermilk; mix gently.

Video

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