Smash tamarind and salt in water and make juice.
Filter it and keep aside.
Heat oil in a pan, reduce the flame to low and add vadagam. Vadagam contains mustard seeds and it will pop when it becomes hot. When its done popped, add onion, crushed garlic, green chilies, curry leaves, coriander leaves and turmeric powder.
Increase the flame to medium and fry till golden brown, then add tomato, fry till oil splits.
Increase the flame a bit and add tarmarind juice, chopped vegetables, chilli powder, corriander powder and sambar powder. Stir well till they blend and cover the pan with lid.
Mixed vegetables for this example, we have taken drumstick (murungakkai), green mango (mangai) and garlic. Garlic is always there as an ingredient in Kuzhambu. However for some recipes we add more garlic. There is also a variety of Kuzhambu which has no vegetables but just garlic called "Poondu Kuzhambu".
Image of Kuzhambu
When you hear the boiling sound reduce the flame to low, do not open the lid because you will loose the aroma and that will change the taste of the kuzhambu.
Popular Kuzhambu from Non-Veg category includes: Fish kuzhambu, Mutton kuzhambu
While the name Kuzhambu is common in veg and non-veg, the method of preparation differs.
Other names/spelling variations of Kuzhambu:
Kulambu, Kuzhambhu, Kulambhu, Kolambhu, Kozhambu, Hot and sour vegetable curry, South Indian curry.
Leftover Kuzhambu can be kept overnight (if required in the Fridge which is optional) for use as side dish for Idly or Dosai. This is a super delicious side dish and also saves time for making a side dish.
We are passionate about food. In this website we will talk about South Indian food, particularly Tamil food. We have organized the recipes based on veg and non-veg category or You can browse the photos to check out a recipe. Since we are global Indians, we are including few fusion recipes, experimenting different style of food. On each recipe page, you can click on ingredients/spices to learn more about them.