Kadalai Kuzhambu – Spicy tamarind soup with groundnuts


For a twist in the regular vatral kuzhambu, my mom adds ground nuts or kabul channa. As kids this was one of our favorite dishes. So, with amma visiting I figured this was the best time to record the recipe for later.

Stuff you will need:

Tamarind – the size of a small lemon soaked and juice extracted
Brinjal – 2 small – quartered
Groundnuts/Kabuli channa – soaked and cooked – 2 handfuls
Bengal gram dhal – 2 tsp
Urad dhal – 2 tsp
Asafoetida – 1 tsp
Oil – 1 tbsp
Red chillies – 2
Coconut – shredded 1 handful
Salt to taste
Sambar powder – 1.5 tsp
Rice flour – 2 tsp
Mustard – 2 tsp
Curry leaves – 2 sprigs chopped
Jaggery – 2 tsp powdered

How to make it?

Heat oil in a large heavy bottomed pan. Add mustard when the oil is hot. As the mustard pops, add urad dhal and bengal gram dhal. Add coconut and fry till reddish brown. Add the chopped curry leaves, brinjal and saute. Add tamarind pulp extract, salt and sambar powder. Allow the kuzhambu to boil till smell of sambar powder goes away. Add boiled groundnuts (kadalai) or kabuli channa and jaggery. If the kuzhambu is watery thicken by adding rice flour mixed in water. Simmer for about five minutes and turn heat off.

Serve hot with rice, a dollop of ghee and appalam or poduthuval

Serves four

Special notes:

This kuzambu can be made with chenai kizhangu (yam) instead of brinjal.


Author. Parent.

6 thoughts on “Kadalai Kuzhambu – Spicy tamarind soup with groundnuts

  1. Am I happy for the “recipe exchange” concept? You bet I am! Got to know you! I loved reading your “musing” esp when u said about being a happy bride. I cud relate to it so well and yeah its not been 7 yrs yet..jus 2 but then the feelings jus the same ๐Ÿ™‚

    This kuzhambu seems too good! Have noted down! will give it a try ๐Ÿ™‚

  2. This Kuzhambu was awesome. We decided not to make any gravy, but since your recipe was handy and I had just boiled some ground nuts, I decided to try it. I used onions and tomatoes and was it delicous. I had it with brown rice and vendaika fry on sunday and adai the next day. Absolutely delicious and extremely fast to make. Thanks laksh!
    Question though, what does the coconut do for this recipe?

  3. @Arch: Glad it came out well. The coconut gives a rich flavor which is the major twist from regular vatral kuzhambu.

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