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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

Iyengar style Kadag Puli / Kadugu Puli- a Traditional Curry

Kalyani
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
5 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Iyengar Cuisine, South Indian
Servings 4 people

Equipment

  • 1 saute pan
  • 1 Wet Blender

Ingredients
  

  • 200 grams Butternut Squash
  • 1 TBSP Sesame oil split use
  • 1 tsp salt
  • 1 TBSP Rice flour

To grind:

  • 1.25 tsp Mustard Seeds
  • 1/4 cup Grated coconut grated, fresh of frozen
  • 25 grams Tamarind sub with 1 tsp tamarind paste
  • 4 kashmiri red chillies whole
  • 2 Dry Red Chillies whole
  • 1/8 tsp Turmeric

Tempering:

  • 1 tsp mustard seeds
  • 1/2 tsp Cumin seeds jeera
  • 1/2 tsp split black gram urad dal / Ulutham paruppu
  • 1/8 tsp 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 TBSP 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 1/4 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 tsp of water to grind smooth.
  • Once the veggies are cooked, add this ground paste to the pan, and add 1/2 cup hot water.
  • Mix well and let the veggies simmer for 5-6 mins.
  • Prepare a slurry with the rice flour and 3 tsp 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 tsp 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
Keyword Easy Side, Iyengar Recipes, Kadag Puli, Kadugu Puli, No Onion No garlic, Satvik, Side Dish, Side dish for Chapati, Sides, Traditional REcipes
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