Race Kuzhambu | Tanjavur Kuzhambu

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.

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. 

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.

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 teaspoon toor dal

1 teaspoon Chana dal

1 teaspoon urad dal

1 teaspoon moong dal

2 teaspoon coriander seeds

1/2 teaspoon pepper

Red chilies

1/2 teaspoon fenugreek seeds

1/2 teaspoon rice

To temper:

1+1/2 tablespoon Sesame oil

1/2 teaspoon Mustard seeds

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

• ️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

race kuzhambu

race kulambu

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

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