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.
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 pressure cooked black channa /kala channa is cooked in a tamarind based gravy along with some freshly prepared spice paste and coconut. This kuzhambu / gravy 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 Appam.
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.