Kuzhambu Varieties
Kuzhambu is one of the main courses served in the Tamil cuisine. In a traditional Tamil (South Indian) meal, kuzhambu is served as a first course along with steaming white rice followed by Rasam, also served with rice and then Yogurt/buttermilk (mandatory to finish the meal).
The word kuzhambu in Tamil translates means mix, in this context, a mix of something.
It is a spicy dish made with tamarind as a base. Quite simple to make and
Kuzhambu is naturally Vegan and Gluten free
I cannot stress enough the fact that Indian cuisine, especially the South Indian cuisine, is a good option for having meals that are naturally gluten free and most cases, vegan as well. People with the diet restrictions can find something that suits them without having to modify/substitute any ingredients!
The exceptions are which uses buttermilk/curd as souring agent, mor kuzhambu and iru puli kuzhambu.
How to serve Kuzhambu?
Kuzhambu is served as an accompaniment to white rice. It is more or less like a curry which is served only with rice and never with Indian flatbreads like roti or naan. As it is thin in consistency when compared to north Indian gravies , it will not pair well with a flatbread.
- Restaurant Style Karakuzhambu
- Mor Kuzhambu | Yoghurt coconut gravy
- Gothsu side dish for pongal idli dosa
- Parupu Urundai Kuzhambu
- Rasavangi - A variety of Kuzhambu
- thengai aracha kuzhambu recipe (coconut based kuzhambu)
- Pavakkai Pitlai
- Araipuli Kuzhambu recipe
- Nei Masal Kuzhambu
- Iru Puli Kuzhambu
- Quick Fix | South Indian Plain Dahl
- Vatha Kuzhambu
