Tuesday, January 24, 2012

Erulli / Eruhuli Curry

It feels good to be back blogging. I had been away for almost 3 weeks taking care of some home issues. Now things are in place and am back.

Many of you may wonder about this name Erulli. This dish is very special to the brahmins in Trivandrum, Kerala. The original name must have been irupuli curry which in tamil means a curry made with 2 tart agents. The tartness by tamarind and sour curds make this dish very special. A curry very identical to arachuvitta sambar without any paruppu, dhania is pretty standard in trivandrum brahmins household.

My inlaws are from Trivandrum and I learnt this from my beloved mom in law, an expert in making this curry.
The key to make this dish yummy is to roast the fenugreek/ methi seeds. in the right consistency. Roasting too little or too much may make the erulli bitter. One can use small onions, potatos, drumstick, winter melon as the main vegetable in the curry.

Here is the recipe.

Get Ready:

  • 1 potato  washed &cut into big cubes with skin
  • 1/2 tsp tamarind pste
  • 2 tbsp Curd/ yogurt well beaten
  • 1/3 cup grated coconut
  • 3 red chillies ( iused small ones)
  • 1/2 tsp Fenugreek seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafetida
  • salt to taste
  • water
  • very little oil to fry the fenugreek& chilli

For tadka/ tempering

  • 1 tsp coconut oil/ vegetable oil
  • 1 tsp mustard seeds
  • Few curry leaves


  • In a kadai, add very little oil, add the red chilli and roast till fragrant. set aside. 
  • add the fenugreek and fry till it pops or beomes dark brown in color. set aside.
  • In another pan add the potatoes and water to cover about an inch above the potatoes.
  • Add salt, turmeric powder and cook the potatoes in water till  half done.
  • Add the tamrind paste and cook till the raw smell is gone. By this time the potatoes will be well cooked.
  • In a blender add the roasted fenugreek, red chilli, asafetida, coconut a little water and grind into a fine paste.
  • Add the paste to the cooked potato, tamrind gravy.
  • If it's too thick add a little water, adjust salt to taste.
  • Now add the beaten curd/ yoghurt to the gravy.
  • Turn the heat off once the curry starts to froth/ bubble at the sides. Do not boil it once the yogurt is added.
  • Do the tadka and serve with idli, dosa, rice.

A very easy and authentic erulli is ready!


  1. Curry looks delicious...Nice explanation..

  2. Mouthwatering here, wat a terrific and super tempting curry..

  3. have heard abt this curry/gravy - yet to make it though; thx for sharing Priya

  4. I would love to give this a try..It looks awesome..Bookmarked it Dear..


  5. Excellent recipe of the curry. Wonderfully prepared.

    Hamaree Rasoi

  6. new to me, the curry looks delicious Priya..

  7. New to me,sounds delicious..bookmarked

  8. Lovely color!!!!! It is something like what my MIL makes - Vendiya Morekozhambu - but you are also using tamarind paste - would love to try ti!

  9. innovative flavors...looks delicious..
    Tasty Appetite


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