In this dish, since tamarind juice and buttermilk are used, the name is irupulikuzhambu.


 Tamarind-gooseberry size

         White pumpkin-1 big piece

         Salt-as required

         Hing-small pinch

         Curry leaf-1 strip

Buttermilk-1 cup

Turmeric powder-small pinch

       For frying and grinding:

        Cooking oil-1 spoon 

Red chilly-6

Urad dal-4 tbsp

Methi seeds-¾ spoon

Coconut-½ cup(keep it raw only)

For tempering:

Coconut oil-1 spoon




  • Soak tamarind , extract juice, pour in a thick bottomed vessel.  
  • Cut pumpkin into big pieces , add to tamarind extract.
  • Add salt, hing, and curry leaves , allow to boil and cook well.
  • Heat cooking oil in kadai, fry methi seeds, urad dal and red chillies.
  • Grind as a fine paste with raw coconut and add in cooked contents, mix well and boil for 2 minutes.
  • Add turmeric powder to buttermilk and add to kuzhambu.
  • Stir well and allow to bubble for a minute or two, keeping burner in low flame.
  • Switch off and temper with mustard in coconut oil.


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