Ezhukari Kuzhambu

Recipe by
Total Time:
25-30 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Soya chunks curry masala, Best Dahi Kadi with Plain Rice, Easy Snake gourd and Green gram Curry

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  • 4-5 small eggplants, diced, or 1/2 large one, diced
  • 1 cup - of red pumpkin, diced
  • 1 medium potato, diced
  • 1 sweet potato, diced
  • 1 plantain, diced
  • 3/4 cup - okra, cut into 1 cm rings
  • 3/4 cup - green beans, cut into 1/2-inch piece
  • 1 large lemon-sized ball of Tamarind
  • 1 tbsp - sambar powder
  • 1 cup - masoor dal or pink lentils, cooked until tender (you can substitute with tuvar dal)
  • For the ground masala:
  • 1 tsp - Canola Oil (or any other vegetable oil except olive)
  • 1/4 cup - Coriander seeds
  • 1/8 cup - Channa dal or Bengal Gram
  • 3 Red Chillies (use more if you like more heat in your kuzhambu)
  • 1 cup - Coconut Milk

How to Make Ezhukari Kuzhambu

  • Soak tamarind in 1 cup of water for a few minutes. Extract the juice by crushing the tamarind between your fingers.
  • Fry the coriander seeds, channa dal and red chillies in the oil until lightly golden and then grind into a fairly smooth paste with the coconut milk, adding a little water if necessary.
  • Cook all the vegetables until they are almost tender.
  • Put the vegetables into a large saucepan over medium heat.
  • Add the tamarind water and cook for another 2-3 minutes.
  • Now, add the cooked dal, sambar powder, and the ground masala paste.
  • Give it all a good stir and allow it to come to a boil.
  • Add salt to taste. If the kuzhambu is too thick, add some water.
  • Let the kuzhambu cook on a low heat for about 10 minutes.
  • Turn off heat, and add the tempering.
  • For the tempering:
  • Heat 1 tsp canola or other vegetable oil.
  • Add to it one generous pinch of asafoetida, one tsp mustard seeds, 1/2 tsp fenugreek seeds and 10-15 curry leaves.
  • When the mustard seeds crackle, take off the heat and add to the kuzhambu.
  • Garnish the kuzhambu with coriander leaves. Serve hot with rice and poppadum.
  • Recipe Courtesy: Holy Cow Vegan