Mar 192012

Today is my Day 4, Blogging Marathon #14. I love to bake and the past two blogging marathon posts were baked goodies. Today I forced myself to think of something that will not need the oven and this kuzhambu came to my mind. I’ve been wanting to blog about this super delicious kuzhambu for a while. It’s a mix of both traditional tamarind kuzhambu as well as moor kuzhambu (buttermilk stew). I learnt this recipe from my mother-in-law and have never tasted this kuzhambu before. It’s super easy to make with no requirements of premade powders and gives a nice twist to the traditional kuzhambu. I love this kuzhambu because it tastes excellent with rice, idiyappam, idli, dosa and many other dishes.


Red Chillies — 8

Raw Rice — 2 spoon

Coconut — 2 cups

Fenugreek seeds (Methi seeds/Vendhayam) — 1 spoon

Tamarind — small marble size(half of what you usually put for sambar)

Vegetable (egg plant/potato/white pumpkin/chayote squash/small onions) — 1/2 cup (your choice of vegetable diced)

Toor Dal (red gram dal) — 1/4 cup (cooked)—optional

Mustard seeds — 1 Tbsp

Thick yogurt — 1 cup

Salt — to taste

Turmeric powder –1/4 tsp

Coriander Leaves –1 Tbsp

Curry Leaves —few (pinched)


1. Roast red chillies, rice, fenugreek seeds in a tsp of cooking oil and grind them with coconut in to fine paste.

2. In a vessel, add tamarind pulp from tamarind and 2 cups of water. Add vegetable, salt and turmeric powder and let it boil.

3. Once the tamarind raw smell goes away and the vegetables are cooked, add the ground paste. Whip the yogurt well without any lumps. Add yogurt to the kuzhambu. (Note: If you find that the yogurt is curdling, add a tsp of cornstarch or maida in 1/4 cup of water and mix well add this to the kuzhambu.)

4. Add cooked dal, if using. Boil till the kuzhambu froths up. Switch off flame. In a small kadai, add a tsp of cooking oil, add mustard seeds and let it splutter. Add 1 red chilli. Fry for a min and this seasoning to the kuzhambu. Garnish with coriander and curry leaves. Enjoy!!!

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Roast red chillies, rice, fenugreek seeds and grind them with coconut.

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Grind them into fine paste.

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Boil vegetables in tamarind water with salt and turmeric.

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Once the veggies are cooked, add ground paste, whipped yogurt and boil for a minute. Add cooked dal, if using and season with mustard seeds and red chillies.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14”

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  16 Responses to “Thenga Araicha Kuzhambu of course with a twist”

  1. Very different one…sounds interesting!loved the color of your kuzhambu…looks lovely!!

  2. wow! A very rich and ‘coconutty’ dish!

  3. Thanks Harini

  4. Very interesting..I like the tamarind base kolambu

  5. Thanks Valli.

    • Never tried the combination of curd and tamarind in Kuzhambu although this combination always tastes yum in all the chats.

  6. True Manisha but it never occurred to me. Thanks!!!

  7. This is one of my fav kozhambu & in fact the first dish i learnt guess from whom.. my appa :)..& was the first dish i prepared in my in laws place too..i do it minus the dal… good one .. hands down.. u get my vote for this πŸ™‚

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  8. Thanks Rasi.

  9. Curd in Kozhambu πŸ™‚ Now that’s new to me !! nice colour of the kuzhambu too !

    Sizzling Tastebuds
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  10. Tamarin and curd wow every thing is ther in this recipe and that must be a very tasty kuzhanbu mouthwatering.

  11. Thanks Kalyani and Padma.

  12. Very interesting one!

  13. Very different Combo, Curd n Tamarind!!! Looks yum!!!

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