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.
