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Inji kuzhambu
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4 from 2 votes

Inji kuzhambu recipe

Inji kuzhambu is an appetizing south Indian gravy for rice with tamarind and coconut base. Very flavorful and tasty kuzhambu to mix with rice and sesame oil.
Prep Time20 mins
Cook Time20 mins
Soak time30 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4 People


  • Kalchatti


  • cup Ginger 50 grams
  • ¼ cup Small onion
  • 1 tablespoon Tamarind Small lemon size
  • ½ cup Coconut
  • 1 Tomato
  • ½ teaspoon Jaggery
  • ¼ teaspoon Turmeric
  • Salt

Other tempering items

  • 3 tablespoon Sesame oil
  • ½ teaspoon Mustard
  • ¼ teaspoon Fenugreek seeds Vendhayam
  • 1 teaspoon Toor dal Thuvaram paruppu
  • ½ teaspoon Urad dal Ulutham paruppu
  • 1 teaspoon Cumin seeds
  • 1 Red chilli
  • 3 Green chilli
  • 1 sprig Curry leaves


Tamarind extract

  • Soak the tamarind in hot water firstly for minimum 30 mins. I break the tamarind roughly in hot water after eyeballing lemon size. This makes it easy to get soaked.
    1 tablespoon Tamarind
  • After 30 minutes, mash it thoroughly with hands and extract the pulp. I used 1 cup water in total. The tamarind should have only fiber, so you have to be thorough at extracting pulp.
  • Strain with hands to eliminate unwanted flakes in it as well as discard the sandy remains in bottom when you strain.

Grinding part

  • Moving on to grinding part. Place coconut and chopped ginger in a mixie and grind it with ¼ cup water.
    ⅓ cup Ginger, ½ cup Coconut
  • Grind to a paste.

Ginger kuzhambu preparation

  • Heat a kadai or pan ( I used my kalchatti) to begin with. Add sesame oil and let it become hot. Add all the tempering items one by one.
    3 tablespoon Sesame oil, ½ teaspoon Mustard, ¼ teaspoon Fenugreek seeds, 1 teaspoon Toor dal, ½ teaspoon Urad dal, 1 teaspoon Cumin seeds, 1 Red chilli, 3 Green chilli, 1 sprig Curry leaves
  • Now add peeled small onions to it.
    ¼ cup Small onion
  • Cook furthermore until soft in medium flame.
  • Next in goes roughly chopped tomato.
    1 Tomato
  • Continue cooking for a minute or until it is soft.

Prepare gravy

  • After that pour in the extracted tamarind juice. Add one more cup water.
  • Bring to boil. Simmer for 2 mins until the raw smell goes away.
  • Add the ground paste and adjust water if needed (upto ½ cup).
  • In goes turmeric, salt, jaggery and mix well.
    ½ teaspoon Jaggery, Salt, ¼ teaspoon Turmeric
  • Simmer for 10 mins or until the inji kuzhambu turns thick.
  • Switch off flame.



  • According to the chilli's spice level you use, adjust the numbers. Some chilli are too spicy. Use just two in that case.