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5 from 6 votes

Varutharacha kuzhambu recipe

Varutharacha kuzhambu is made with fresh ground spices without any cooked dal added to it, yet tastes so flavourful like sambar.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 3


  • 1 Carrot small
  • 1 Potato small
  • ¾ cup Yellow pumpkin cubed
  • 1 teaspoon Tamarind
  • ¼ teaspoon Turmeric
  • Salt - As needed

To dry roast & grind to a paste

  • 1 tablespoon Chana dal
  • ½ tablespoon Urad dal
  • 1 tablespoon Coriander seeds optional
  • ½ teaspoon Fenugreek seeds
  • 1 teaspoon Raw rice
  • 6 Red chilli
  • ¾ cup Grated coconut

To temper

  • 2 teaspoon Coconut oil
  • ½ teaspoon Mustard
  • 1 Curry leaves sprig


  • Cube the veggies after removing their skin. Boil it in a vessel. Once half done, add salt, turmeric, tamarind juice extracted from tamarind (Soak in hot water for 15 mins and extract juice).
  • Mean while, roast the ingredients under “To roast” table, all except coconut together. Once the ingredients turn golden and nice aroma wafts, add coconut and roast for a minute. Roast in medium flame to ensure even roasting.
  • Cool down and grind it along with water to a paste.
  • Once the veggies are cooked, add the ground paste and stir well. Let it boil for 2 minutes. Adjust water consistency.
  • Once sambar consistency reaches, temper with mustard, curry leaves torn and stir well. Put off the flame and keep covered.


  • The original/ traditional recipe sent by her didn’t had coriander seeds, I added it since I thought it would be nice.
  • I think in place of yellow pumpkin, white also will work. But the reader said these 3 vegetables are best combination.
  • Pumpkin gets cooked easily, so add potato and carrot first, also cube pumpkin a bit larger than the other two.