Kadalai Puli Kuzhambu With Mangalore Cucumber & Drumstick
A delicious tangy curry that is packed with a perfect blend of spices and simmered in a coconut gravy. Try it along with a hot bowl of steamed rice topped with ghee.
The Kadalai Puli Kuzhambu is delicious tangy curry that is packed with a perfect blend of spices and simmered in a coconut gravy. When combined along with Mangalore cucumber and drumstick it adds a variety to the curry making it rich and delicious.
If you are looking for south indian kuzhambu recipes, then you must try
- 2 cups Black Chickpea (kala chana) , soaked for 8 hours
- 1 Mangalorean cucumber , cut into dices
- 1 Drumstick , cut into pieces
- 1 cup Tamarind Water
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 cup Homemade tomato puree
- 1 cup Pearl onions (Sambar Onions) , quartered
- Salt , to taste
- 1 teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 1 tablespoon Sesame oil To Be Ground
- 1/2 cup Fresh coconut , grated
- 1 tablespoon Coriander seeds
- 1/2 teaspoon Fenugreek Seeds (Methi)
- 1 teaspoon White Urad Dal (Split)
- 4 Dry red chillies
Directions for Kadalai Puli Kuzhambu With Mangalore Cucumber & Drumstick
To begin making the Kadalai Puli Kuzhambu Recipe first prep all the ingredients and keep them ready.
Ensure the kadalai (kala chana) is soaked well, as we will be cooking the kuzhambu in the pressure cooker.
We will begin by roasting the ingredients for the masala. In a small skillet, roast the coriander seeds, methi seeds, red chillies until lightly browned. Once roasted, blend it along with the coconut into a smooth paste by adding a little water.
Into a pressure cooker, heat a tablespoon of sesame oil. Add the mustard seeds, curry leaves and allow it to crackle. Stir in the onions and saute until the onions become tender.
Once the onions become tender, add the tomato puree, the soaked kadala (kala chana), the mangalore cucumber drumstick, ground coconut masala, turmeric powder, salt and tamarind water. Cover the pressure cooker, place the weight on and pressure cook the puli kuzhambu for 8 to 10 whistles or until the kadalai is cooked through completely. It takes about 20 minutes of pressure cooking.
Once done, turn off the heat and allow the pressure to release naturally.
Open the cooker, check the seasonings and adjust according to taste. Transfer to a bowl and serve warm.
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