13 December 2012,22:54 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a pan and when hot add in the mustard seeds, red chillies, asafetida powder and fenugreek seeds.
  • When the mustard seeds splutter, add in the red gram dhal, Bengal gram dhal, black gram dhal and the curry leaves and fry till the dhals turn golden.
  • Add the onions and fry for few minutes. Sprinkle in the sambar powder. Fry for a minute.
  • Mix in the tamarind juice, salt and jaggery. Cover pan and simmer on low heat for about 10 - 12 minutes.
  • Make a batter of medium consistency with the Bengal gram flour and 100 ml of water. Stir into the kuzhambu and allow to boil.
  • Serve hot with rice.


  • 250 grams small sambar onions, peeled
  • 1 tablespoon sambar powder
  • 2 tablespoon powdered jiggery
  • A big lime-sized tamarind ball, soaked and juice extracted
  • 2 tablespoon Bengal gram flour
  • Salt to taste


  • 2 dry red chillies, halved
  • ½ teaspoon asafetida powder
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon red gram dhal
  • 50 ml Cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon Bengal gram dhal
  • 1 teaspoon black gram dhal
  • A few curry leaves

1 comment for “Spicy Tamarind Kuzhambu (Vatral Kuzhambu)”

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