Climb Broth Recipe | Two Tamarind Broth | Bearing Coconut Surrey

Step 1: To begin making the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu, the first step is to prep all the ingredients and keep them ready

Step 2: Cook the vegetables along with the tamarind water in the pressure cooker

Step 3: Place the diced vegetables, the tamarind water and salt into the pressure cooker

Step 4: Place the weight on and pressure cook until you heat 2 to 3 whistles

Step 5: Turn off the heat and allow the pressure to release naturally

Step 6: While the pressure is getting released, we will make the curry paste for the Yeruvalli Kuzhambu/ Iru Puli Kuzhambu

Step 7: In a small pan; add in the fenugreek seeds/ methi, urad dal and red chillies

Step 8: Roast them until you notice the ingredients turning slightly brown and releases a roasted aroma

Step 9: Add the roasted ingredients into a small blender jar, add the coconut and about 1/4 cup of warm water

Step 10: Blend to make a smooth curry paste

Step 11: Heat oil in a pan; add mustard seeds and curry leaves and allow it to crackle

Step 12: Once it crackles, add the cooked vegetables along with the tamarind water, the coconut curry paste and give it a stir

Step 13: Check the salt levels and adjust to suit your taste

Step 14: Give the Yeruvalli Kuzhambu a brisk boil and turn off the heat

Step 15: Adjust the consistency of the Kuzhambu by adding 1/4 cup water of water if required

Step 16: Transfer the kuzhambu to a serving bowl and serve hot

Step 17: Serve the Yeruvalli Kuzhambu / Iru Puli Kuzhambu along with hot steamed rice for lunch and or even along with dosa’s