Climb Broth Recipe | Two Tamarind Broth | Bearing Coconut Surrey
A vegetarian South Indian Recipes recipe with carrots (gajjar) - peeled and diced, green bell pepper (capsicum) - diced, drumstick - cut into inch. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
17 steps- 1
To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready
- 2
Cook the vegetables along with the tamarind water in the pressure cooker
tamarind water(1 cup) - 3
Place the diced vegetables, the tamarind water and salt into the pressure cooker
carrots (gajjar) - peeled and diced(1)green bell pepper (capsicum) - diced(1)drumstick - cut into inch(1 pieces)tamarind water(1 cup)salt(1 teaspoon) - 4
Place the weight on and pressure cook until you heat 2 to 3 whistles
- 5
Turn off the heat and allow the pressure to release naturally
- 6
While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu
sprig curry leaves(1) - 7
In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies
dry red chillies(4)methi seeds (fenugreek seeds)(1/2 teaspoon)-/2 teaspoons white urad dal (split)(1)mustard seeds(1 teaspoon) - 8
Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma
- 9
Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water
drumstick - cut into inch(1 pieces)tamarind water(1 cup)fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 10
Blend to make a smooth curry paste
sprig curry leaves(1) - 11
Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 12
Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir
tamarind water(1 cup)fresh coconut - grated(1 cup)sprig curry leaves(1)coconut oil(1 teaspoon) - 13
Check the salt levels and adjust to suit your taste
salt(1 teaspoon) - 14
Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat
- 15
Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required
tamarind water(1 cup) - 16
Transfer the kuzhambu to a serving bowl and serve hot
- 17
Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Climb Broth Recipe | Two Tamarind Broth | Bearing Coconut Surrey
A vegetarian South Indian Recipes recipe with carrots (gajjar) - peeled and diced, green bell pepper (capsicum) - diced, drumstick - cut into inch. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
17 steps- 1
To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready
- 2
Cook the vegetables along with the tamarind water in the pressure cooker
tamarind water(1 cup) - 3
Place the diced vegetables, the tamarind water and salt into the pressure cooker
carrots (gajjar) - peeled and diced(1)green bell pepper (capsicum) - diced(1)drumstick - cut into inch(1 pieces)tamarind water(1 cup)salt(1 teaspoon) - 4
Place the weight on and pressure cook until you heat 2 to 3 whistles
- 5
Turn off the heat and allow the pressure to release naturally
- 6
While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu
sprig curry leaves(1) - 7
In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies
dry red chillies(4)methi seeds (fenugreek seeds)(1/2 teaspoon)-/2 teaspoons white urad dal (split)(1)mustard seeds(1 teaspoon) - 8
Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma
- 9
Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water
drumstick - cut into inch(1 pieces)tamarind water(1 cup)fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 10
Blend to make a smooth curry paste
sprig curry leaves(1) - 11
Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 12
Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir
tamarind water(1 cup)fresh coconut - grated(1 cup)sprig curry leaves(1)coconut oil(1 teaspoon) - 13
Check the salt levels and adjust to suit your taste
salt(1 teaspoon) - 14
Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat
- 15
Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required
tamarind water(1 cup) - 16
Transfer the kuzhambu to a serving bowl and serve hot
- 17
Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s
Rate this recipe
You might also like · South Indian Recipes
Surul Appam Recipe
⏱️ 20 min
Chow Chow Kothamli Chutney Recipe - Chow Chow Kothamalli Chutney Recipe
⏱️ 40 min
Ada Pradhaman Recipe With Homemade Ada- Kerala Special Payasam Recipe
⏱️ 45 min
Tulsi and Betel Leaves Rasam Recipe - Tulsi and Betel Leaves Rasam Recipe
⏱️ 40 min
Cauliflower Coconut Milk Stew Recipe
⏱️ 50 min
Fruit Pachadi Recipe
⏱️ 20 min