Kuzhambu Of Tamil Nadu: 5 Varieties To Try
Image Credit: Kurunji Kathambam/facebook

India is blessed with a variety of regional cuisines that bring out the best of the local flavours. Talking particularly about South Indian food, the dishes are enjoyed across borders as well. Packed with tangy, sweet, and spicy flavours, it has something for everyone. South Indian cuisine is a broad banner that covers the five states of Andhra Pradesh, Karnataka, Kerala, Telangana, and Tamil Nadu. The food from each state is unique, special, and full of flavours.

Just like other South Indian states, the cuisine of Tamil Nadu is also dominated by ingredients like rice, lentils, coconut, tamarind, and curry leaves. Apart from the regular idli-dosa, pongal, murukku, and rasam are some traditional dishes of the state. But have you ever tried kuzhambu? This is a tamarind-based curry that is made with vegetables, meat, or eggs combined with freshly ground spices. It is spicy in taste and goes well with rice, roti, appam, and idli.

There are many varieties of kuzhambu popular in the state, out of which we have picked the top five for you. You can also include them in your regular meals, as they are very nutritious.

Kara Kuzhambu

This 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.

Pumpkin Kuzhambu

Usually, people don’t like eating pumpkin, but this kuzhambu will change your mind. It 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.

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 basically 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.

Vatha Kuzhambu 

This simple gravy-based dish is made with sun-dried turkey berries cooked in tamarind water along with spices like sambar powder, turmeric, and asafoetida. Vatha kuzhambu is a delicious amalgamation of tangy and spicy flavours and can be prepared within half an hour.

Meen Kuzhambu

This 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.