Iru Puli kuzhambu

To make Iru Puli Kuzhambu, start by soaking tamarind in water and extracting the juice. Soak steamed rice for 30 minutes. Dry roast red chilies and fenugreek seeds, then grind them with grated coconut and soaked rice into a fine paste. Cook elephant yam first, then add ash gourd, salt, and turmeric. Once cooked, mix in the tamarind juice and boil. Finally, add the coconut paste and buttermilk, ensuring it doesn't boil, and finish with a seasoning of mustard seeds, dried chilies, and curry leaves.

Iru Puli Kuzhambu is not vegan due to the inclusion of buttermilk. However, you can substitute buttermilk with a plant-based alternative like coconut yogurt or cashew cream to make it vegan-friendly while still maintaining a creamy texture.

If you can't find elephant yam, you can substitute it with other starchy vegetables like sweet potato or taro. These alternatives will provide a similar texture and absorb the flavors of the curry well.

Store leftover Iru Puli Kuzhambu in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove, adding a splash of water if needed to maintain the desired consistency.

Iru Puli Kuzhambu pairs beautifully with steamed rice or roti. You can also serve it alongside roasted vegetables or a simple salad to balance the flavors and enhance your meal.