Go Back
+ servings
Ezhukari kuzhambu in a steel karahi bowl with cilantro
Print Recipe
5 from 1 vote

Ezhukari Kuzhambu (Kadamba Sambar)

A sambar or south Indian dal made with eight veggies and spices
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main/Dal
Cuisine: Indian
Servings: 8
Calories: 309kcal


  • 5 small eggplants , diced, or ½ large one, diced
  • 1 cup red pumpkin , diced
  • 1 medium potato , diced
  • 1 sweet potato , diced
  • 1 plantain , diced
  • ¾ cup okra , cut into 1-cm rings (I used frozen)
  • ¾ cup green beans , cut into ½-inch pieces
  • 1 large lemon-sized ball tamarind , soaked in 1 cup of water for a few minutes. Extract the juice by crushing the tamarind between your fingers, and discard the solids.
  • 1 tablespoon sambar powder
  • 1 cup pink lentils or masoor dal, cooked until tender (you can substitute with tuvar dal)
  • For the ground masala:
  • 1 teaspoon vegetable oil (or any other vegetable oil except olive)
  • ¼ cup coriander seeds
  • cup chana dal or bengal gram
  • 3 dry red chilies (use more if you like more heat in your kuzhambu)
  • 1 cup coconut milk (I used canned)
  • For the tempering:
  • 1 teaspoon vegetable oil
  • 1 generous pinch of asafetida
  • 1 teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 10-15 curry leaves


  • To make the ground masala, fry the coriander seds, chana dal and red chilies in the oil until lightly golden and then grind into a fairly smooth paste with the coconut milk, adding a little water if necessary.
  • Cook all the vegetables until they are almost tender (I zapped them in the microwave with about a cupful of water for about 8 minutes)
  • Put the vegetables into a large saucepan over medium heat.
  • Add the tamarind water and cook another 2-3 minutes
  • Now add the cooked dal, sambar powder, and the ground masala paste. Give it all a good stir and allow it to come to a boil.
  • Add salt to taste. If the kuzhambu is too thick, add some water.
  • Let the kuzhambu or sambar cook on a low heat for about 10 minutes, turn off heat.
  • Heat the oil for tempering and add the remaining tempering ingredients.
  • When the mustard seeds crackle, take the tempering off the heat and add it to the sambar.
  • Garnish the sambar with coriander leaves. Serve hot with rice and poppadum.


Calories: 309kcal | Carbohydrates: 52g | Protein: 12.25g | Fat: 8.67g | Saturated Fat: 6.38g | Potassium: 1355.45mg | Fiber: 20.26g | Sugar: 15.58g | Vitamin A: 3016.5IU | Vitamin C: 45.9mg | Calcium: 100.63mg | Iron: 5.38mg