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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:

To grind:

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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Helpline Numbers
  • Collectorate Board: 0462-2501035
  • Police Control Room: 100
  • Traffic Police: 103
  • Medical Help Line : 104
  • Fire and Rescue : 101
  • Ambulance Help Line : 108
  • Ambulance (National Highways) : 1073
  • Child Help line : 1098
  • Sexual Harashment : 1091
  • Railway Help Line : 1512
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