South Indian gravy

Podi potta kuzhambu

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.Image


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

For Seasoning

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.
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