Iru Puli Kozhyambu Recipe

Recipe By Slurrp

Iru Puli Kozhyambu is a tangy and spicy South Indian curry made with tamarind and a combination of lentils. It is a traditional dish from Tamil Nadu, known for its rich flavors and aromatic spices. The curry is made with a mix of toor dal and urad dal, along with a variety of vegetables like drumsticks, brinjal, and ladies finger. The tanginess of tamarind and the spiciness of red chili powder and sambar powder make this dish a perfect accompaniment to steamed rice or dosa.

3.6
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15minstotal
15m.total
Iru Puli Kozhyambu
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Ingredients for Iru Puli Kozhyambu Recipe

  • 1/4 cup Toor Dal
  • 0.06 cup Urad Dal
  • 1/4 Small Lemon Sized Tamarind
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • as needed A Few Curry Leaves
  • 1/2 Onions, Chopped
  • 1/2 teaspoon Sambar Powder
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as per your need Assorted Vegetables
  • as per your need Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
153
calories per serving
3 g Fat12 g Protein20 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    12g
  • Carbs
    20g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    20g
  • Protein
    12g
  • Fiber
    < 1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    417mg
  • Iron
    1mg
  • Vitamin A
    43mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    323mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp