Kuzhambu is a dish common in South india that is served as a side for the rice. They are made with dhal and tamarind extract. There are a wide variety of kuzhambu and I learnt this podi potta kuzhambu from my mom. Obviously it was her mom’s recipe. Though this is not made daily, when we are bored with Araithuvitta kuzhambu/Sambar, amma make this.
Tamarind – 1 lemon size
Toor dhal – 4 tbsp
Any vegetable – 1/2 cup
Rasam podi – 1 tsp (refer posting on Dec 4th)
Turmeric powder – A pinch
Salt- As required
Jaggery- A pinch
Gingelly oil- 1 tsp
Fenugreek – 1 tsp
Green chilly – 1
- Pressure cook the tamarind and Toor dhal in two separate vessels.
- If you are going to use vegetables like potato, carrot, white pumpkin, pressure cook it along with the tamarind and toor dhal.
- Sweet pumpkin, onion, Avaraikkai can be cooked directly in an open vessel.
- Keep the heavy bottomed vessel/ pan in the stove.
- Extract juice from the tamarind and pour it into the pan.
- To this add the vegetable you are going to use, turmeric powder, salt, jaggery and rasam podi.
- Mix everything well and allow it to boil.
- Meanwhile mash the toor dhal well and add water if required.
- Pour the toor dhal into the pan and allow it to cook until it forms froth.
- If you find the gravy too watery, then mix 1 tsp Corn flour/rice flour with 1/2 glass water and pour into it.
- Finally sputter fenugreek, green chillies in gingelly oil and season it.
- It can be served with rice, dosa, adai, idiyaappam.