Iyengar style Kadag Puli / Kadugu Puli- a Traditional Curry
Kadag Puli is a traditional Iyengar dish which is satvik (No Onion No garlic) curry. Best served with steamed rice /chapatis. It is a medley of native veggies in an umami-tangy sauce
Equipment
- 1 saute pan
- 1 Wet Blender
Ingredients
- 200 grams Butternut Squash
- 1 tablespoon Sesame oil split use
- 1 teaspoon salt
- 1 tablespoon Rice flour
To grind:
- 1.25 teaspoon Mustard Seeds
- ¼ cup Grated coconut grated, fresh of frozen
- 25 grams Tamarind sub with 1 teaspoon tamarind paste
- 4 kashmiri red chillies whole
- 2 Dry Red Chillies whole
- ⅛ teaspoon Turmeric
Tempering:
- 1 teaspoon mustard seeds
- ½ teaspoon Cumin seeds jeera
- ½ teaspoon split black gram urad dal / Ulutham paruppu
- ⅛ teaspoon Asafoetida simply skip for GF
- 1 Curry Leaves
Instructions
- Wash and Peel the squash, cut into equal cubes. Keep aside.
- Grate coconut and keep aside.
- Soak the tamarind in 4- 5 tablespoon hot water for 15 minutes.
- In a pan, heat half the oil, splutter the mustard seeds, urad dal and half the curry leaves.
- When the dal turns brown, add the cubed veggies and saute for 1- 2 min
- Add salt and ¼ cup hot water and let it cook till 80% cooked (takes about 5-7 mins depending on quantity and the squash variety)
- Meanwhile, make a paste of all the ingredients under the "To grind" list. Add 2-3 teaspoon of water to grind smooth.
- Once the veggies are cooked, add this ground paste to the pan, and add ½ cup hot water.
- Mix well and let the veggies simmer for 5-6 mins.
- Prepare a slurry with the rice flour and 3 teaspoon of water.
- Add this rice slurry to the pan. The curry will thicken in 1-2 mins.
- At this point, make a second tempering with the remainign oil, cumin, curry leaves
- Add this tempering to the curry. Serve hot with rice / chapati (Indian unleavened flatbread)
Notes
Tips to make a tasty Kadag Puli / Kadugu Puli
- What other veggies can be used in place of Sweet Pumpkin / Squash? Any other native veggies like aubergine (brinjal), Ashgourd (Pusanikai), Cabbage , Mangalore Cucumber , Okra or even Chayote Squash can be used
- Can onions be used in this dish? Traditionally, this dish is made sans onion garlic
- Can we use tamarind paste instead of whole tamarind Yes, use 1 teaspoon of Tamarind paste
- Cook the veggies only 80% in the first stage, coz it cooks further when simmered in the sauce. Else the veggies would turn mushy and unpalatable.
- If using Brinjal or Okra in place of squash, reduce the water to a minimum and time used for cooking. Simply saute it for 3-4 mins till it shrivels and appears glossy
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