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Kozhambu Varieties
With Rice
Kozhambu - a tangy, tamarind-based gravy eaten with rice
Two kinds of kozhambu — tamarind gravy with dal and spices, eaten mixed with rice.
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AMMAMMA'S NOTES.
Sambar
A tangy tamarind and tur dal stew simmered with vegetables like pumpkin, ash gourd, drumstick, or brinjal, and finished with a mustard-methi tempering.
Keerai Molagutal
Leafy greens cooked down and combined with cooked dal and a coconut-cumin masala, finished with a mustard-urad dal tempering.
Vetha-kozhambu
A robust tamarind-based gravy simmered with sun-dried vegetables (vathal) and a roasted spice tempering, lightly thickened with rice flour.
Undai-Kozhambu
The same tangy tamarind gravy as vatha kuzhambu, but made with steamed lentil dumplings (undai) in place of dried vegetables.
General Curry
An everyday dry vegetable curry with mustard, urad dal and coconut — goes with any meal.
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Diwali Mixture
A savoury and sweet snack mix, traditionally prepared ahead of Diwali
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THE MORE TRADITIONAL RECIPES, ONES THAT ONLY APPEALED TO ME LATER ON — THEY CARRY AUTHENTIC FLAVOURS, YEARS AND MILLIONS OF TRIES AND PRACTICES. SHE WASN'T ONE FOR EXPERIMENTATION LIKE AMMA (WHO USES ORANGE PEELS IN VATHA KOZHAMBU) — STICKING TO THE CORE IS WHAT MADE THEM SO WONDERFUL.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026