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Vatral kuzhambhu

  • Simple Kuzhambhu


  • Tamarind – 1 small pcs ( New tmrd lemon size)
  • Gingelly oil– 3 tbsp
  • Sambar Powder-2 ½ tsp
  • Sun dried Vegetables- 1 cup (Manathakali, Bitter guard, turkey berry)
  • Hing            – 1pinch
  • Salt to taste
  • Rice flour -1tsp
  • Turmeric powder a pinch

For Seasoning

  • Tur Dal     -1 tsp
  • Fenugreek – ½ tsp
  •  Mustard seeds – ½ tsp
  • Curry Leaves– 1 string
  • Red Chilly – 10 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)


  1. In a Kadai, add the Oil, and add the seasonings one by one allow it to splutter.
  2. Add the sun dried vegetables and fry till raw smell is gone.
  3. Meanwhile make a paste of tamarind with 2 glass of water.
  4. Add sambar powder to the vegetables and add the tamarind water, turmeric powder, salt and hing.
  5. Close the kadai with the lid, wait till the gravy reduce to half.
  6. Now mix rice flour in ½ glass of water and add this to the gravy to make the gravy thicker. Now switch off the stove.

Serve hot and garnish with cilantro.

  • Ketti Kuzhambhu

Instead of sundried vegetables we can use fresh vegetables like brinjal, lady’s finger, drum stick, yellow pumpkin; radish can be used by frying the vegetables in oil. And then add tamarind extracts allow it to cook. No need to add toor dal.


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