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India is blessed with a variety of regional cuisines, and the South Indian states are renowned for their rich culinary heritage. Like other South Indian states, Tamil Nadu’s cuisine is dominated by ingredients like rice, lentils, coconut, tamarind, and curry leaves. Beyond the regular dishes like idli, dosa, pongal, murukku, and rasam, have you ever tried kuzhambu? This tamarind-based curry is made with vegetables, meat, or eggs combined with freshly ground spices. It is spicy and goes well with rice, roti, appam, and idli.
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There are numerous popular varieties of kuzhambu in Tamil Nadu, and here are six of the top selections. These dishes can easily be added to regular meals, offering both flavour and nutritional benefits.
Six Tamarind Kuzhambu Varieties
Vendakkai Puli Kuzhambu
In Tamil, the term "puli" means sour, which here refers to tamarind, a key ingredient in this type of kuzhambu along with lady finger. The gravy is thick, tangy, and seasoned with garlic, sambar powder, and coconut. You can enjoy it with rice, roti, appam, or even idli for a hearty lunch on a weekday with family.
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Meen Kuzhambu
Meen kuzhambu is a non-vegetarian variety of kuzhambu that is usually made with mackerel or pomfret fish. Meen kuzhambu is very easy to make but tastes extremely delicious. Paired with steamed rice, it goes well for lunch as well as dinner. The thick gravy of meen kuzhambu gets its flavour from the spicy coconut mixture.
Also Read: 8 South Indian Dishes That Feature Jaggery
Mor Kuzhambu
The term "mor" in Tamil means curd or buttermilk. If you like the North Indian kadhi, then you are definitely going to love this variety of kuzhambu. It is a curd-based curry that is spicy in taste. It is usually made without any veggies, but you can include eggplant, okra, pumpkin, cucumber, or any of your favourite vegetables.
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Vattha Kuzhambu
Vattha kuzhambu is a simple gravy-based dish made with sun-dried turkey berries cooked in tamarind water along with spices like sambar powder, turmeric, and asafoetida. Vattha kuzhambu is a delicious amalgamation of tangy and spicy flavours and can be prepared within half an hour.
Kara Kuzhambu
Kara kuzhambu is the most popular variety of kuzhambu that is made with brinjal. It can be made in both spicy and sweet flavours. Kara kuzhambu is very similar to sambar, and other veggies like drumsticks or any legumes can also be added to the dish. The traditional recipe is very spicy, but you can adjust its flavour according to your preference. It goes well when paired with steamed rice, offering a satisfying and hearty lunch.
Image Credits: Wikimedia Commons
Pumpkin Kuzhambu
If you are someone who doesn’t like pumpkins, this recipe might change your mind. The pumpkin kuzhambu is spicy and tangy in taste and is usually prepared with shallots and garlic. It is commonly made with yellow pumpkin and is best served with steamed rice.
