Doodlebrary

Doodlebrary

Kuzhambu is a traditional South Indian dish that is essentially a flavorful and spicy gravy.

It is a staple in the cuisine of states like Tamil Nadu and Kerala in India.

There are various types of kuzhambu, each with its own unique flavor and ingredients.

Some of the most common types of kuzhambu include:

1. Sambhar: Sambhar is perhaps the most well-known type of kuzhambu. It is made with toor dal (split pigeon peas), tamarind, and a blend of spices. Vegetables like drumsticks, okra, and tomatoes are often added to sambhar. It is usually served with rice and can be made with a variety of vegetables.
2. Rasam: Rasam is a thinner, tangy soup-like kuzhambu made with tamarind, tomatoes, and a blend of spices. It’s often consumed as a side dish or a light soup. Rasam can also be made in various flavors, like lemon rasam and garlic rasam.
3. Vathal Kuzhambu: This kuzhambu is made with dried vegetables or sun-dried berries called “vathal” (such as sundried manathakkali berries). It’s typically spicy and tangy, with tamarind being a key ingredient.
4. Puli Kuzhambu: Puli Kuzhambu is a tangy and spicy gravy made with tamarind as the main ingredient. It often contains vegetables and can be made with or without lentils.
5. Mor Kuzhambu: This kuzhambu is made with buttermilk and usually contains vegetables like ash gourd or okra. It’s a mild, creamy curry with a slightly tangy flavor.
6. Kara Kuzhambu: Kara Kuzhambu is a spicy, tangy gravy made with tamarind and a variety of spices. It can be made with or without vegetables and is known for its bold flavors.

The preparation of kuzhambu varies from region to region and from one household to another.

It’s typically served with steamed rice and pairs well with various side dishes like appalam (papad), thoran (vegetable stir-fry), and pickles.

Kuzhambu is an integral part of South Indian cuisine and offers a wide range of flavors and ingredients to explore.