Scalloped Potatoes with four cheeses

Ginger Kuzhambu

The best way to describe Kuzhambu is to think of it as a delicious, healthy, spicy broth. This dish is usually made with lentils, tamarind extract and spices. Spices can be a premade combination of several indian spices or prepared fresh just before cooking the dish..

There are several ginger Kozhambu recipes; however this is the one I like best.

Ginger is used in several southern and northern Indian recipes. It has fantastic medicinal properties and readily available in most Indian homes.


  • 2" fresh ginger piece, skinned
  • 2 tsps. black peppercorn
  • 1 Tbsp. urad dhal
  • 1 lemon-sized, fresh tamarind ball
  • 11/2 Tbsps. canola oil
  • 1 long sprig curry leaves
  • 1 tsp. mustard seeds
  • 1/2 tsp. asafoetida
  • 1 tsp. brown sugar
  • Salt to taste


Take a saucepan or wok. Warm over medium heat. Add 1 Tbsp. canola oil. Roast the black peppercorns and urad dhal. Allow the dhal to turn brown and the peppercorn to sputter. Then add most of the curry leaves and sauté for 3 more minutes. Remove from stove. Add ginger to this mixture and grind to a fine paste.

Soak tamarind in A bowl with warm water for about 10 minutes. Extract tamarind juice by adding water as needed. You will get at least 2 cups of tamarind water. Mix tamarind extract and the ground ginger paste. Add 1/2 Tbsp. salt and asafoetida. Let the mixture boil for 10 to 12 minutes on medium heat or until the raw taste of tamarind disappears. Remove from stove.

For garnish, sputter mustard seeds in the remaining oil. Add the remaining curry leaves. Sauté and add to the cooked broth. Finally add the brown sugar, mix well and serve with rice.

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