Kuḻambu (Tamil: குழம) is a watery dish based on the tamarind broth, which includes ground coriander seeds and fenugreek. The base can also include fresh or dried vegetables such as blended coconut from freshly grated coconuts to lentils balls that are either soaked in hot boiling water for 10 minutes before blending with salt and other spices including curry leaves, mustard seeds, cumin seed powder, and red chili pepper flakes.
Kuḻambu has many variations when it comes to ingredients like meat types of dry fish or shrimp paste). It's common any time but most often eaten during festivals where family members come together over.
This spicy kuzhambu recipe can be mixed with plain rice. If cooked well can be kept for 1 day and the taste will be good the next day. Gingley oil (Nalennai) gives best taste to this kuzhambu but any oil is okay. Avarikadali kuzhambu recipe explained in detail.
Soak chickpeas overnight and pressure cook.
Powder coriander seeds, mustard seeds, methi seeds, red chilies. This can be prepared ahead and can be used whenever vathakuzhambu is cooked.
Heat oil in a kadai and add mustard seeds, methi seeds, curry leaves, red chilies, asafoetida and avarakkai and cooked chickpeas fry for 2-3 minutes.
Add tamrind juice, same amount of water and the powder and cook until vegetable is cooked and the water reduces and it becomes like a kuzhambu gravy.
Now hot kuzhambu is ready to serve.
This can be mixed with rice. Used as side dish for dosa, idli etc.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.