Race Kuzhambu | Tanjavur Kuzhambu

ByVidya Srinivasan
Jump to Recipe Jump to Video Print Recipe

Race Kuzhambu , Tanjavur Kuzhambu, tanjore race kuzhambu , anjarai petti kuzhambu ,thanjavur race kuzhambu, no onion no garlic kuzhambu ,paruppu araicha Kuzhambu , south Indian kuzhambu variety with step-by-step pictures and video recipe. Check out the race Kulambu recipe. If you like the video, pls SUBSCRIBE to my channel.

Kuzhambu with eggplant and spices, a classic South Indian dish from Tanjavur.

Discover the rich, tangy essence of Anjarai Petti Kuzhambu, also known as Race Kuzhambu, a treasured dish from the heart of Tanjore cuisine. This traditional Tamil Brahmin recipe gets its name from the Anjarai Petti—a spice box with five compartments that holds the essential ingredients used in everyday South Indian cooking.

Puli KUZHAMBU

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties.  I also love Saravana Bhavan hotel-style kara Kuzhambu.

anjarai petti kulambu 

Crafted with a medley of roasted dals, aromatic spices, and a tamarind base, this kuzhambu is a delightful variation of Vatha Kuzhambu, offering a deeper, more complex flavor profile. Whether you’re pairing it with hot steamed rice or serving it alongside crispy appalams, Race Kuzhambu brings warmth, nostalgia, and bold taste to your table. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite Indian postpartum recipes

CAN I USE TAMARIND PASTE?

Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its sourness. 

Authentic Race Kuzhambu served with rice, meatballs, and vegetables.

CAN I add TOMATOES?

 Traditionally, tomatoes are not added to this kuzhambu. If you are adding tomato, reduce tamarind accordingly.Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes 

The shelf life of Tanjore race kuzhambu

It stays good for 2-3 days in the fridge. For a longer shelf life, increase the oil.

Is it runny or thick kuzhambu

Traditionally, the kuzhambu is runny, hence it got the name “race kulambu”. A mix of dal might turn the kuzhambu thick over time so add water accordingly.

WHAT SHOULD BE THE CONSISTENCY OF ellu puli KUlAMBU?

In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.  

CAN I add onion and garlic?

Traditionally not used, but yes, saute and add for extra flavors.

veggies for kulambu

I used brinjal and okra, but you can use drumstick, okra, onion, or any veggies of your choice. Cook the veggies accordingly.

Authentic Tanjavur Race Kuzhambu served in a traditional metal bowl.

Ingredients

3 Brinjal

Asafeotifa

1 cup Thick Tamarind water

1 cup thin tamarind water

Required salt

1 cup water

Curry leaves

Salt – to taste

Turmeric powder – pinch

Asafoetida hing – a generous pinch

Kuzhambu masala

1 tsp toor dal

1 tsp Chana dal

1 tsp urad dal

1 tsp moong dal

2 tsp coriander seeds

1/2 tsp pepper

Red chilies

1/2 tsp fenugreek seeds

1/2 tsp rice

To temper:

1+1/2 tbsp Sesame oil

1/2 tsp Mustard seeds

Race Kuzhambu - Tanjavur style spicy tamarind-based curry with tender meat pieces.

How to make Race Kuzhambu with step-by-step pictures

  • ️Soak tamarind in hot water
  • ️Dry roast ingredients under “Kuzhambu masala ” till they turn aromatic and change color; turn off and cool down

Adding spices to Race Kuzhambu in a traditional Tanjavur kitchen.

Close-up of moong dal being roasted in a pan for traditional Tanjavur Kuzhambu recipe.

Delicious Race Kuzhambu being prepared with lentils for Tanjavur Kuzhambu recipe.

Urad dal being added to a pan for traditional Tanjavur Kuzhambu recipe.

Coriander seeds in a pan for traditional Tanjavur Kuzhambu recipe.

Pepper and spice mixture for Race Kuzhambu in a black pan.

Traditional Tanjavur Kuzhambu spice preparation in a wok.

A close-up of rice and spice ingredients used in Race Kuzhambu, a flavorful Tanjavur dish.

Close-up of fenugreek seeds in a pan for Tanjavur Kuzhambu recipe.

Preparing Race Kuzhambu in a stainless steel vessel with water for authentic flavor.

  • ️In the same pan, add sesame oil and splutter mustard seeds

Pouring sesame oil into a traditional Tanjavur Kuzhambu preparation.

Mustard seeds being added to a cooking pan for Tanjavur Kuzhambu recipe.

Delicious Race Kuzhambu in a traditional Tanjavur style, ready to serve with rice and side dishes.

  • ️Add brinjal and asafoetida; saute well

Cooking brinjal pieces for Race Kuzhambu in a black pan.

Cooking Race Kuzhambu with eggplant and vegetables in a black skillet.

  • ️Add thin, thick tamarind water and salt; boil for 5 minutes

A bowl of traditional Tanjavur-style Race Kuzhambu with tamarind water being poured over cooked vege.

Tamarind water being poured into a pan for Tanjavur Kuzhambu recipe.

Cooking Race Kuzhambu with salt added in a traditional kitchen setting.

Pot of Race Kuzhambu boiling with spices and ingredients, traditional South Indian cuisine.

  • ️Transfer the ground paste and give a quick saute

Pouring ground mixture into a pan for Tanjavur Kuzhambu recipe.

Pouring flavorful Race Kuzhambu into a pan, showcasing Tanjavur-style South Indian cuisine.

 

  • ️Add 1 cup of water, curry leaves, and boil well for 5 minutes

Fresh curry leaves used in traditional Tanjavur Kuzhambu recipe.

Close-up of Tanjavur Kuzhambu boiling in a pan with spices and herbs.

Kuzhambu with tender vegetables in a flavorful, spicy gravy, a classic South Indian dish from Tanjav.

Kuzhambu with eggplant and spices, a classic South Indian dish from Tanjavur.

race kuzhambu

race kulambu
No ratings yet
Print Pin Comment

Ingredients

  • 3 Brinjal
  • Asafeotifa
  • 1 cup Thick Tamarind water
  • 1 cup thin tamarind water
  • Required salt
  • 1 cup water
  • Curry leaves
  • Salt - to taste
  • Turmeric powder - pinch
  • Asafoetida hing - a generous pinch

Kuzhambu masala

  • 1 tsp toor dal
  • 1 tsp Chana dal
  • 1 tsp urad dal
  • 1 tsp moong dal
  • 2 tsp coriander seeds
  • 1/2 tsp pepper
  • Red chilies
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp rice
  • To temper:
  • 1 +1/2 tbsp Sesame oil
  • 1/2 tsp Mustard seeds

Instructions

  • Soak tamarind in hot water
  • ️Dry roast ingredients under “Kuzhambu masala ” till they turn aromatic and change color; turn off and cool down
  • ️In the same pan, add sesame oil and splutter mustard seeds
  • ️Add brinjal and asafoetida; saute well
  • ️Add thin, thick tamarind water and salt; boil for 5 minutes
  • ️Transfer the ground paste and give a quick saute
  • ️Add 1 cup of water, curry leaves, and boil well for 5 minutes

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Race Kuzhambu served with rice and vegetables, traditional South Indian cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating