Climb Broth Recipe | Two Tamarind Broth | Bearing Coconut Surrey
A vegetarian South Indian Recipes recipe with carrots (gajjar) - peeled and diced, green bell pepper (capsicum) - diced, drumstick - cut into inch. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
17 steps- 1
To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready
- 2
Cook the vegetables along with the tamarind water in the pressure cooker
tamarind water(1 cup) - 3
Place the diced vegetables, the tamarind water and salt into the pressure cooker
carrots (gajjar) - peeled and diced(1)green bell pepper (capsicum) - diced(1)drumstick - cut into inch(1 pieces)tamarind water(1 cup)salt(1 teaspoon) - 4
Place the weight on and pressure cook until you heat 2 to 3 whistles
- 5
Turn off the heat and allow the pressure to release naturally
- 6
While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu
sprig curry leaves(1) - 7
In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies
dry red chillies(4)methi seeds (fenugreek seeds)(1/2 teaspoon)-/2 teaspoons white urad dal (split)(1)mustard seeds(1 teaspoon) - 8
Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma
- 9
Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water
drumstick - cut into inch(1 pieces)tamarind water(1 cup)fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 10
Blend to make a smooth curry paste
sprig curry leaves(1) - 11
Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 12
Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir
tamarind water(1 cup)fresh coconut - grated(1 cup)sprig curry leaves(1)coconut oil(1 teaspoon) - 13
Check the salt levels and adjust to suit your taste
salt(1 teaspoon) - 14
Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat
- 15
Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required
tamarind water(1 cup) - 16
Transfer the kuzhambu to a serving bowl and serve hot
- 17
Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s
Rate this recipe
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Climb Broth Recipe | Two Tamarind Broth | Bearing Coconut Surrey
A vegetarian South Indian Recipes recipe with carrots (gajjar) - peeled and diced, green bell pepper (capsicum) - diced, drumstick - cut into inch. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready
- 2
Cook the vegetables along with the tamarind water in the pressure cooker
tamarind water(1 cup) - 3
Place the diced vegetables, the tamarind water and salt into the pressure cooker
carrots (gajjar) - peeled and diced(1)green bell pepper (capsicum) - diced(1)drumstick - cut into inch(1 pieces)tamarind water(1 cup)salt(1 teaspoon) - 4
Place the weight on and pressure cook until you heat 2 to 3 whistles
- 5
Turn off the heat and allow the pressure to release naturally
- 6
While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu
sprig curry leaves(1) - 7
In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies
dry red chillies(4)methi seeds (fenugreek seeds)(1/2 teaspoon)-/2 teaspoons white urad dal (split)(1)mustard seeds(1 teaspoon) - 8
Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma
- 9
Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water
drumstick - cut into inch(1 pieces)tamarind water(1 cup)fresh coconut - grated(1 cup)coconut oil(1 teaspoon) - 10
Blend to make a smooth curry paste
sprig curry leaves(1) - 11
Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(1) - 12
Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir
tamarind water(1 cup)fresh coconut - grated(1 cup)sprig curry leaves(1)coconut oil(1 teaspoon) - 13
Check the salt levels and adjust to suit your taste
salt(1 teaspoon) - 14
Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat
- 15
Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required
tamarind water(1 cup) - 16
Transfer the kuzhambu to a serving bowl and serve hot
- 17
Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s
Rate this recipe
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