Ennai Kathirikkai kuzhambu / Stuffed Eggplant Gravy is a South Indian gravy variety and is very popular in chettinad cuisine. It is made by stuffing the eggplants with some freshly ground spice powders, which are then tossed and cooked in sesame oil, tamarind extract and freshly ground spice powders. This is a tangy, spicy and sour gravy and is best served with steamed rice.
Poricha kuzhambu is a traditional Tirunelveli style stew made with mixed vegetables, lentils, coconut and spice paste. Most of the South Indian traditional kuzhambu/gravy varieties have tamarind as the base. This classic poricha kuzhambu is a unique and flavoursome stew that stands out from other kuzhambu varieties since it does not have tamarind. This is a wholesome nutritious dish when served with steamed hot rice, since it has vegetables, lentils and a blend of all good spices.
Preparation time: 20 minutes Serving: 3 to 4 Ingredients: Thick Yoghurt 2 cups White pumpkin (poosanikai) or chow chow or Okra few Turmeric powder 1
Kadalai Kuzhambu is a South Indian tangy, delicious and protein rich gravy. When paired with rice, it is a wholesome meal rich in nutrients. The black chana is soaked and cooked in a tamarind based gravy along with some freshly prepared spice paste and coconut. It is different from the traditional Kerala kadalai curry and the North Indian channa masala/chole. It has unique and distinct flavours since the masalas used for this gravy is quite different from the kadalai curry /channa masala. It can be served with steamed rice or as an accompaniment with apam.
Ingredients: Tamarind Small lemon size Drumstick (or any other vegetable) around 10 pieces (cut lengthwise) Small onions 15 to 20 Tomato 1 Green Chilli 1
Vendaya Kuzhambu is a very popular, tangy and traditional gravy variety in Tamilnadu cuisine. It is a very simple dish and can be made in minutes with the simplest of ingredients from the anjarai petti / masala dabba. This kuzhambu/gravy is prepared by cooking the tamarind extract in roasted lentils , methi seeds and spices. The tangy flavour of tamarind and the slight bitterness from methi seeds are well complemented by the addition of red chillies and jaggery. The final addition of appalam/pappadams to the gravy is optional and gives a rich and glossy texture and appearance. Vendaya Kuzhambu is commonly served with steamed rice and a dash of ghee.