More Kuzhambu Recipes


Thoor dhal (Thuvaram Paruppu) - 2 tablespoon
Dhaniya (Coriander Seed) - 2 tablespoon
Jeera - 1 teaspoon
Rice - 1 tablespoon
Fenugreek (Vendhayam) - 1 teaspoon
Green chilly - 5
Dried Red chilly - 3
Mustard (Kadugu) - 1 teaspoon
Turmeric powder (Manjal powder) - 1 pinch
Grated coconut (Thuruviya thengaai) - 4 tablespoon
Fresh Curd (without sour)  - 250 ml
Gingely oil (Nallennai) - 1 teaspoon
Salt - 1 tablespoon


1. Soak thoor dhal, dhaniya, rice in water for half-an-hour
2. In a pan, roast the vendhayam, green & red chilly with a teaspoon of gingely oil, in medium flame for 2 minutes
3. In a mixer grinder container, add coconut. Add the roasted vendhayam, green chilly & red chilly. Grind well with water
4. Add Jeera to this and grind well
5. Add thoordhal, dhaniya, rice and turmeric powder. Grind this well with water
6. Put the grinded ingredients in a heavy bottomed vessel
7. Add required amount of water and mix thoroughly till the consistency is like dosa batter
8. Boil this for 5 minutes in medium flame
9. Add curd and salt and mix thoroughly
10 .Turn the stove to low flame
11. Heat for 2 minutes and turn off the stove. (Do not wait till this boils)
12. In a pan, heat 1 teaspoon of gingely (or) coconut oil. Add mustard & curry leaves. Allow mustard to burst. Add this to kuzhambu
More Kuzhambu Recipes 5 of 5

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