Wednesday 4 March 2020

Kadamba Kuzhambu/Kadhamba Kuzhambu/Mixed Vegetable Kuzhambu/No Onion & No Garlic Kuzhambu

Kadambu Kuzhambu can be made using different ways, here I am going to share a very easy and simple method of making Kadamba Kzuhambu without onions and garlic. This kuzhambu can be made with any number of vegetables that is available in your kitchen; I have added 7 different types of vegetables. “Kadamba” means “mixed” that is making gravy/kuzhambu with mixed vegetables. Do try out this Kadamba Kuzhambu and post your comments here. Meanwhile do check out other interesting and tempting SouthIndian Kuzhambu/Gravy varieties here and Thiruvathirai Kootu here.

Here’s how to make Kadamba Kuzhambu with step by step photos…

Mixed Vegetables *
4 cups
One Lemon Size Ball
Red Chilli Powder
1 ½ tbsp.
Coriander Powder
3 tbsp
Turmeric Powder
½ tsp
As needed
Curry Leaves/Karuvepilai

For Tempering
2 tbsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Fenugreek seeds/Vendhayam
¼ tsp
Curry Leaves/Karuvepilai

List of vegetables I have used
Poosanikkai/White Pumpkin
1 piece
Parangikkai/Yellow Pumpkin
1 piece
Vazhaikkai/Plantain/Raw Plantain
1 small
Karunaikizhangu/Elephant Yam
 1 small piece
Avarakkai/Broad Beans
Sakkarai Valli Kizhangu/Sweet Potato
Pachhai Mochhai/Field Beans
1 cup
Preparation Time: 15 minutes                            Recipe Category: Lunch
Cooking Time: 30 minutes                                   Recipe Cuisine: South Indian, Tamil Nadu
Author: Priya Anandakumar


Wash all the vegetables thoroughly with water. Chop all the vegetables to big pieces. Wash the Pachhai Mochhai and keep it ready.
[Note: I have not used the carrot shown in the picture instead used pacchai mocchai I had]

Soak the tamarind in about 2 cups of water and extract the juice and keep it aside.

Add all the chopped vegetables to a pan/kadai/chatti, along with ½ tsp of turmeric powder, salt, 2 cups of water and let it cook. [Add more water if needed]

Mix the vegetables well. Cover and cook for about 6-7 minutes in medium low flame.

The vegetables should be cooked but should not become mushy and overcooked. Now add the tamarind extract to the vegetables.

Add red chilli powder, coriander powder, little salt and mix really well.

Let everything cook well on low medium flame for about 12-15 minutes until the kuzhambu/gravy has thickened and reached required consistency.

Meanwhile, heat oil in a kadai, splutter mustard seeds, add cumin seeds, fenugreek seeds, curry leaves and fry until the curry leaves turn crispy.

Now add the tempering to the kadamba kuzhambu and let it boil for another minute or two and then switch off the stove.

Delicious, spicy, tangy and tasty Kadamba Kuzhambu is ready to be enjoyed, Serve it hot with steam cooked white rice for lunch or as accompaniment with idlis or dosas.

Thank you all for visiting my space, please come back again for more delightful and traditional  South Indian Kuzhambu recipes from my kitchen.

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Have a great day and enjoy.

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