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Puli Illa Kuzhambu (Gravy Without Tamarind)

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Yes, even without tamarind, the gravy has a lip-smacking taste when eaten with hot rice. Moringa leaves add a healthy twist to this Pulli Illa Kuzhambu that is Tirunelveli's own dish.

To make the gravy, you will need:

  • 100 g of boiled split mung bean lentils/moon dhal
  • A bunch of drumstick leaves
  • Drumstick - 1,
  • Brinjal -1,
  • Chilli Powder -2 tbsp,
  • Turmeric powder -1 tbsp,
  • Salt - As Required,
  • Mustard, black gram dhal- 1 tsp each
  • Gingelly Oil/Sesame Oil - 2 tsps.

To grind:

  • Grated Coconut -4 tbsp
  • Cumin Seeds - 1 tbsp
  • Garlic Cloves - 4 pods
  • Shallots - 3

Method Of Preparation:

Grind the coconut, cumin, garlic, and shallots to a fine paste and keep it aside.

Take the required amount of water in a cooking vessel and add the chilli powder, turmeric, salt, chopped vegetables, and the moringa leaves. Allow this concoction to cook for a while.

When the vegetables are half-cooked, add the moong dhal and the ground paste and allow the gravy to boil well until all the ingredients are well incorporated.

Use a second pan to heat the gingelly oil and temper the given spices. Add a pinch of asafoetida for extra flavour and aroma. Pour the tempered oil into the gravy, cook for a few more minutes, and turn off the heat. Your Puli Illa Kuzhambu is now ready. Serve it with rice and appalams for that added crunchy texture.

Written by Revathi Saravanakumar

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