Kuttu Kozhambhu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • White Kabuli channa - 1 cup
  • Tamarind - small lemon size
  • Sambar powder - 3 tsps
  • Grated coconut - 2 tbsp
  • Toor dal - 1/2 cup
  • Kozhambhu vadam(to be fried in oil and added at the time of seasoning)
  • Brinjal - 2-3
  • Asafoetida
  • Salt to taste
  • Jaggery - small piece
  • Oil
  • For Seasoning:
  • Mustard
  • channa dal
  • Urad dal
  • Curry leaves
  • Coconut

How to Make Kuttu Kozhambhu

  • Soak Kabuli channa overnight.
  • Cut brinjal into medium-sized pieces.
  • Pressure cook toor dal and keep aside.
  • Soak tamarind in some water and extract pulp.
  • Add sambar powder, salt, brinjal and Kabuli channa to the extracted tamarind pulp.
  • Add asafoetida.
  • Let it come to a boil.
  • Check if brinjals and channa are cooked.
  • After brinjals are cooked, add the mashed toor dal.
  • Add a small piece of jaggery.
  • Let it boil for a 3-4 minutes.
  • Then, remove from flame and season it.
  • To season, add 3-4 spoons of oil in a pan.
  • To this, add mustard, channa dal (kadalai paruppu), urad dal (ulutham paruppu), curry leaves, vadam(kozhambhu vadam) and grated coconut.
  • Saute for a few minutes and add to the kozhambhu.
  • Kuttu kozhambhu is ready to be served with hot rice.