Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes. The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her.
Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal.
These are the main ingredients needed for this Puli curry.
Vegetables - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for this kuzhambu. I particularly like fast cooking vegetables like drumstick and brinjal for this curry. If you are adding seppankizhangu or yam, cook them in a pressure cooker.
Coconut - Fresh grated coconut tastes best as it gives the creamiest texture for the kuzhambu.
Puli curry paste - small onions, red chillies, cumin, coconut and turmeric powder are ground to a smooth paste. This coconut paste gives a much richer flavour to the kuzhambu. So do not skip any ingredients. Some red chillies can be hot, so taste and add a pinch of red chilly powder in the final stage.
Tamarind - is the key ingredient in this kuzhambu. This kuzhambu tastes sour with the sharpness of tamarind extract.
Our puli curry's final flavors are added at the end by its tempering. Fenugreek, mustard, urid dal and chopped small onions are tempered in coconut oil and added to the curry gives the finishing touch to the puli curry.
Check out my other Kuzhambu recipes
- Vellai curry (Sambar without dal)
- Pepper Pulikuzhambu
- Keerai Chaaru
- Mint leaves (Pudhina) Pulikuzhambu
- Brinjal Kothsu(Brinjal puree in tamarind sauce)
- Curry Leaves Karakuzhambu
- Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
- Tirunelveli Pulikuzhambu
- Kara Kuzhambu
- Mor Kuzhambu with Paruppu Vada
- Pavakkai Pitlai
- Tirunelveli Puli Thanni
- Sundakkai (Turkey Berry) Karakuzhambu
- Mochai Kara Kuzhambu
- Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu
- Kadayam Vathakuzhambu
- Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal
- Karamani Puli Kuzhambu - Thatta Payir Puli Kuzhambu
- Yellow Pumpkin Puli Kuzhambu - Parangikai Puli kuzhambu
Nanjil Puli Curry Kuzhambu Recipe Details
- medium lemon sized tamarind
- 5 piece drumstick
- 2 brinjal
- 1/4 tsp red chilly powder (optional)
- salt to taste
- For coconut masala paste
- 1/2 cup fresh grated coconut
- 5 red chilly7 small onions
- 1/4 tsp turmeric powder
- 1/4 tsp cumin
- 1/4 tsp fenugreek
- 1/2 tsp mustard and urid dal
- 2 tbsp chopped small onions
- few curry leaves
- 1 tbsp coconut oil
Soak tamarind in hot water and extract juice with 1/2 cup water.
Grind coconut, red chilly, small onions, turmeric powder and cumin by adding 1/4 cup water little by little.
Take a heavy bottomed kadai or vessel and add the drumstick and brinjal. Pour 3/4 cup water. Cook the vegetables on medium heat till it becomes soft.
To this add tamarind extract and required salt. Mix well.
Once it starts boiling add the ground coconut paste and 1/4 cup water.
Let it boil on medium heat for 5 to 7 minutes. At this stage, taste and sprinkle red chilly powder.
Heat coconut oil in a kadai and add fenugreek, mustard and urid dal. Allow them to crackle and add chopped onions and curry leaves. When the small onions turn brown turn off the heat and add it to the hot puli curry. Mix well and close it with a lid for 10 minutes.