Pulikuthi kuzhambu
Pulikuthi kuzhambu or pulikuthu poricha kuzhambu made with yam, plantain, cluster beans and black chana. The tempering highlights the dish very much.
Servings: 4
Ingredients
- 1 Raw banana/ plantain
- 1 cup elephant yam chopped
- 1 cup cluster beans chopped
- 1 cup brown Chana cooked
- 2 teaspoon sambar powder heaped
- ¼ teaspoon turmeric
- ¼ teaspoon asafoetida
- 1 tablespoon tamarind tightly packed (Indian lemon sized)
- Salt as needed
To temper
- 2 tablespoon coconut oil Virgin
- ½ teaspoon Mustard
- 1 teaspoon urad dal
- 1 sprig sprig curry leaves
- ½ cup grated coconut
Instructions
- Wash, soak chana overnight. Next day, change water and pressure cook with salt, enough water to immerse chana for 5 whistles.
- Soak tamarind in hot water and extract tamarind juice. Adjust water so that total is 1 & ½ cups.
- In a pressure cooker, place chopped veggies and cooked chana.
- Add tamarind extract, turmeric, sambar powder, turmeric, asafoetida and salt.
- Pressure cook for 3-4 whistles or until the veggies are cooked.
- Wait until the pressure is released naturally.
- Add water and adjust consistency if needed. Give it a boil
- In a kadai, heat oil and splutter mustard followed by urad dal and curry leaves.
- Add grated coconut and roast in medium flame until it turns golden. Keep stirring to avoid burning.
- Mix the tempering items to the kuzhambu and serve hot with cooked rice.
Notes
- Don't forget, this recipe needs cooked chana, so you want to plan ahead, as well as to keep the veggies in stock.
- Adding the coconut oil tempering with roasted coconut is the highlight, so do not skip it.