“Iru Puli Kizhambu” is a typical Tamil Brahmin Recipe, using both butter milk and tamarind. The mix of these two sour (puli) tasting ingredients in this recipe gets its name. It’s tangy gravy with a mix of spice goes very well with rice, especially for sour loving people. There are many ways of making iru puli kuzhambu and the one which I used routinely is given below.
- Brinjal (Egg Plant) : 15
- Green chilli : 2
- Yogurt : 2 Cups
- Hing/ asfoetida : A pinch
- Grated coconut : 1 Cup
- Coriander powder : 2 T sp.
- Chilli powder : 4 T sp.
- Turmeric powder : ¼ T sp.
- Fenugreek seeds : ¼ T sp.
- Tamarind : Gooseberry size
For seasoning :-
- Mustard seeds : 1 T sp.
- Fenugreek seeds : 5
- Curry leaves : 2 sprigs
- Dried red chilly : 3
- Cut the brinjals in a cube shape (see figure).
- Mix the yogurt into a smooth paste. (Don’t add water).
- Cook the brinjals along with green chilly in a pan / kadai adding water that immerse brinjals.
- Grind the grinding ingredients in a smooth paste.
- Once the brinjals are cooked (takes about 10 min in medium flame),add the ground paste into the cooked brinjals ( don’t smashe the brinjal).
- Let the entire mix boil for another 4-5 minutes or until the raw smells gone.
- Reduce the flame to very low and pour the butter milk and keep on stirring.
- Add the asfoetida and let it wait for another one minute and remove the pan from the fire.
- Keep another kadai/pan on the stove and pour the oil and let it hot.
- Add the mustard seeds along with fenugreek seeds allow it to splutter.
- Add the red chilli and curry leaves.
- Add the same into the cooked brinjal mix.