kuzambu varieties

Discussion in 'Recipe Central' started by malar, Aug 26, 2005.

  1. malar

    malar Bronze IL'ite

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    I have tasted this dish "rasavaangi" in one of our friends place when I was small. It's the name of this dish that made me get excited about it and I still remember just the name! Something more I know about it is, it is made using brinjals (guess I'm right [​IMG] )

    Would anybody know the recipe for this dish? Kindly share the same here.


  2. prathi

    prathi Bronze IL'ite

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    Rasa Vangi

    In kannada we call this yennegayi.


    Chopped Brinjal (medium sized chunks) - 4 to 5
    Curry leaves
    choppeed Corriander leaves
    Tamarind - a size of a lemon (if ur using tamarind paste ! spoon would suffice)
    Powdered jaggery/Vellam (brownsugar) - 2 spoons
    Salt to taste

    To roast and powder

    Gram dal - 2 tsp
    urad dal - 1 tsp
    Corriander seeds (dhaniya) - 1 tsp
    Cumin seeds (jeera) - half tsp
    Dry red chillies - 7 to 8 (for medium spiciness)
    Cinnamon - 1 inch

    Dry roast the above till the dals turn golden brown and powder in a mixer.


    Oil - 1 table spoon
    mustard - 1/2 tsp
    HIng (asafoetida/perangayam) - a pinch

    • Heat the oil in the pan and add the seasoning. Let the mustard splutter.
    • Add the curry leaves and the chopped brinjal and cook for 5 minutes
    • Now add the masala powder, tamarind extract, jaggery powder and salt.
    • Add a cup of water and cover and cook till the brinjal gets tender.
    • garnish with corriander

    Roast 2 tspn of black til (sesame) and powder it and add to the rasavaangi to get a more enhanced flavour.
    Last edited: Aug 26, 2005
  3. meenaprakash

    meenaprakash Silver IL'ite

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    Rasavaangi Recipe....

    Hi Malar,

    Here's the recipe...

    Ingredients :

    Brinjal - 400gm
    Thuvar Dal - 1/2 cup
    Tamarind - lemon sized
    Haldi - 1 tsp
    Mustard - 1 tsp
    Green chilli - 2 nos.
    Red chilli - 3 nos.
    Curry leaves a few
    Salt as required
    Oil - 2tsp

    Method :

    Cut brinjals lenghtwise into 4.
    Soak tamarind in water and prepare tamarind water and add 1/2 tsp haldi to it.

    Pressure cook dal with 1/2 tsp haldi.

    Now cook cut brinjals in tamarind water till done.

    When the dal is cooked and brinjal is ready, prepare tempering in another vessel by heating 2 tsp oil and adding mustard, Red chillies, slit green chillies and curry leaves. Add this tempering to the brinjal mixture. Mix well. Add required salt now and mix it again. cook for 2 minutes and add the cooked dal now. mix well and cook for a few more minutes. the recipe is done.

    Hope u could follow my recipe.


  4. sunitha

    sunitha Gold IL'ite

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    This is an easy kozhambu which tastes very good with rice.Also good for health considering the ingredients involved.

    Tamarind Kozhambu :


    1 Onion-chopped
    3-4 flakes Garlic-crushed
    1 Green Chilli-cut lengthwise
    1 tsp chopped Ginger
    1/2 tsp -Dhania powder
    1/2 tsp -Pepper powder
    1/2 tsp -turmeric powder
    1/2 tsp -chilli powder
    1 lemon sized tamarind-made into pulp and extracted into 3 cups of water
    curry leaves
    1tsp mustard seeds
    1/2 tsp fenugreek seeds
    oil for seasoning
    salt to taste

    P.S: I have taken small quantities of chilli powder, pepper powder, green chillies. If you prefer hotter,spicier versions,you should increase the quantities of these.

    Season mustard and fenugreek.Once this splutters,add the onions,garlic,ginger,green chillies,curry leaves and fry these on medium heat until onion becomes translucent.Add all powders and fry for 2 minutes.
    Then add the tamarind extract.Add salt and allow this to cook.This should cook until the kozhambu becomes close to half the quantity.

    If the tamarind taste is too much,a spoon of powdered jaggery can be added at the end.This also gives it a very nice flavour.
    Last edited by a moderator: Sep 1, 2005
  5. rathi

    rathi Bronze IL'ite

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    Another version of Tamarind kozhamu!

    Hi Sunitha,

    I used to make tamarind kozhambu as in your recipe. Recently, I got another version - made by frying and grounding the spices. It tastes really good and now it's an all time favorite at home :lol:

    I got this version from Revathi's Shanmugam's collection of kozhambus.


    1 Onion-chopped (1 cup sambhar onions - small ones)
    Garlic - 1/4 cup
    Tomato - 3
    Red chillies - 8
    1 tsp -Dhania (coriander seeds)
    1 tsp -Pepper (whole black pepper)
    1 tsp -cumin (jheera seeds)
    1 tsp - sombu
    1 tsp - fenugreek (methi seeds)
    1/2 tsp -turmeric powder
    1tsp - mustard seeds
    1 tsp - split urad dhal
    1 tsp - khus khus
    2 tsp - shredded coconut
    1 lemon sized tamarind-made into pulp and extracted into 3 cups of water
    curry leaves
    coriander leaves

    oil for seasoning
    salt to taste

    Heat 1 tsp of oil in a kadai and add red chillies, dhania, jheera, sombu, pepper, khus khus and shredded coconut and fry till it becomes red. Cool it and grind it into a smooth paste. Heat again 4 tsp oil in a kadai, add mustard, urad dhal and fenugreek seeds and let it splutter. Add chopped onions and garlic, fry nicely till they become transparent. Add chopped tomatoes and turmeric powder and saute till the tomatoes get smashed. Add the tamarind and the ground paste and allow it to boil. Sprinkle coriander and curry leaves and take the kozhambu off the stove.

    PS: If you want you can add vetables like brinjal or lady's finger along with onions and fry well before adding the rest of the ingredients.
    1 person likes this.
  6. sunitha

    sunitha Gold IL'ite

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    Thanks Rathi for giving your version also.Actually,the recipe submitted by me is my mother's way of making this kozhambu,my mother calls it 'Pulincurry'.

  7. sanravi_1970

    sanravi_1970 Gold IL'ite

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    Milagu Kolambu: [​IMG]

    Pepper – 2 spn
    red chilli – 3
    dhaniya – 1 spn
    curry leaves - 4 to 5 twigs
    toor dhal – 1/2 spn, salt – to taste
    tamarind – 1 big lemon size
    asafoetida – to taste
    oil – 6 spn

    Fry Pepper, red chilli, dhaniya, curry leaves, toor dhal, grind with tamarind, salt and asafoetida and boil the items with oil.

    Mix with rice add ghee. yummy rice variety ready. Also it is healthy.
  8. rajmiarun

    rajmiarun Gold IL'ite

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    Tamrind: 1 small lemon size
    Red Chillies : According to your taste 6 to 10
    Corriander Seeds - 2 tspn,
    Gram Dhall - 1sp,
    Pepper - 1/4 sp,
    Jeeragam - 1 sp
    Thoor Daal - 1/2 sp
    Coconut 1 small full.
    brinjal - 1/4 kg.
    Small Sambar Onion - 1/4 kg

    Cook Thoor dal in cooker. Make a liquid paste of tamrind and bring it to boil. Cut brinjal into medium piecies. Fry with small onion. Add these 2 to the boiling tamrind. Fry all ingredients except coconut and grind coarsely. Now mix the paste to the tamrind and let it boil. Remove from fire add curry leaves and green coriander leaves.

    U get a Thuvarai daal or thattai daal. U can add that instead of thoor daal which will give more taste to this.
  9. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

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    mooru rasam

    i would like to share the recipe of mooru rasam

    1 cup of curds
    1/2 tsp of jeera and pepper corns
    1tsp of toovar dal
    a pinch of asfatodia
    i red chilly
    salt to taste'
    1/2 tsp of ghee
    1/2 tsp of oil
    few sprigs of curry leaves and coriander leaves
    roast toovar dal,chilly,jeera ,peppercorns.asfotidia in oil .powder it.add this powder in curds ,add salt and boli it for just 2 mts. do not allow it to curdle. heat ghee ,add 1/2 tsp of mustard seeds. when it crackles add curry leaves and coriander leaves. add it to the rasam. serve hot along with rice ane potato or yam curry.
    yours kanaka raghavan
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Paruppu Sambar

    • 1 Cup Cooked Thur Dhal ​
    • 2 Cup Tamarind water or 2 sp. Tamatind paste.​
    • 3 - 4 Green chilies ​
    • 1 Onion (Cut it) ​
    • Fenugreek 1/2 sp (Roasted and Powdered) ​
    • 1/2 sp. Mustard seeds ​
    • Asafetida powder one pinch ​
    • 2 to 3 sp Sambar powder ​
    • Oil to make seasoning ​
    • Salt to taste ​
    • Turmeric powder a pinch ​
    • Tomato (Optional) ​
    1. In a deep pan, pour oil and make seasoning. ​
    2. Fry cut onion and green chilies. Add tamarind water and sambar powder. ​
    3. Add cooked Dhal, salt, asafetida powder, fenugreek powder and turmeric powder. ​
    4. Add cut Tomatoes. Allow it to boil for about 5 to 10 minutes and stir occasionally .​
    5. Add fresh Coriander leaves.​
    6. Serve with cooked rice and ghee or sesame oil. ​
    Note: For Sambar you can use the following vegetables as 'Than'. Small Onion, Drum stick, Brinjal, Ladies finger, Chow chow, Cooked and diced Potatoes, Green bell pepper, Radish etc., If you use drumstick or radish or carrot, cook these vegetables with dal in steam. If you use onion or cooked and diced potatoes or Green bell pepper, fry them in oil after seasoning with green chilies.:wave

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