Winter kuzhambu is a spicy and tangy South Indian curry that is typically made during the winter season. It is a thick gravy made with a blend of spices, tamarind, and garlic. This is served hot with steamed rice or idli/dosa. Winter kuzhambu is a comforting and flavorful dish that is perfect to enjoy on cold winter days. The combination of spices, tanginess from tamarind, and make it a delicious and nutritious curry.
Winter Kuzhambu is a tamarind gravy where tangy tamarind water is simmered with turmeric and salt, then quickly enriched with a freshly dry-roasted, ground spice mix of pepper, cumin, coriander, Bengal gram dal, mustard, and a touch of asafoetida. It’s finished with a fragrant tempering of popping mustard seeds, red chilies, curry leaves, and lightly browned garlic in hot oil, giving the kuzhambu a deep, comforting aroma. For the best “winter” kick and sheen, drizzle a spoon of gingelly oil after switching off the heat.
Winter Kuzhambu Recipe
Winter Kuzhambu
5
servings10
minutes15
minutesDiscover the flavorful and comforting Winter Kuzhambu, a spicy South Indian curry perfect for cold days. Made with spices, tamarind, and garlic, it is a delicious and nutritious dish served with rice or idli/dosa.
Ingredients
Tamarind – a small lemon size
Garlic flakes (small size) – 10
Turmeric Powder – 2 pinches
- To dry fry and grind
Black Pepper – 2 teaspoon
Jeeragam (Cumin) – 2 teaspoon
Coriander Seeds – 1 and half teaspoons
Bengal Gram Dhal – 2 teaspoons
Mustard seeds – 1/4 teaspoon
Asafoetida Powder – 1/2 teaspoon
- For seasoning
Gingelly Oil – 2 tablespoons
Mustard seeds – 1/2 teaspoons
Red Chillies – 2
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak the tamarind in water, then squeeze and strain to extract the juice. Add enough water to make 2 cups of tamarind water.
- In a kadai, separately dry roast black pepper, cumin, coriander seeds, Bengal gram dal, and mustard seeds. Allow them to cool and then grind them into a fine powder along with asafoetida powder.
- Heat oil in a thick-bottomed kadai. Once hot, add mustard seeds and wait for them to pop. Then add red chilies, garlic flakes, and curry leaves, frying until the garlic turns light brown.
- Pour the tamarind water into the kadai, adding turmeric powder and salt. Stir well and bring to a boil. Once it starts boiling vigorously, reduce the heat and add the freshly prepared spice powder. Stir quickly to mix well. Let it boil for a few more seconds, then remove from heat.
- Tip
- After taking the kadai off the stove, drizzle a tablespoon of gingelly oil over the Kuzhambu for an enhanced flavor.
why is this good for winter.edhu sudu illaya.Just a doubt. pls reply. thanks.
why is this kulambu good for winter,ethu sudu ilaya.pls reply.thanks.
Garlic and black pepper is good during cold season.