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thiruvarthirai kuzhambu
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Ezhu kari kuzhambu - Ericha Kuzhambu - Thiruvathirai Kuzhambu

Thiruvathirai kuzhambu or ezhu kari kuzhambu is a delicious stew made with up to 21 different vegetables is the best combination for the Thiruvathirai Kali made during the auspicious occasion of Arudhra Darshanam or for Sweet Pongal made for Sankranthi.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: Indian, Tamil Nadu
Diet: Vegetarian
Servings: 8 Servings
Calories: 296kcal


  • 7 cups Mixed Vegetables potatoes, sweet potatoes, raw banana, sepangazhangu, senakazhangu, yellow pumpkin, white pumpkin/chow chow, mocha (Broad beans), avarakkai, bean, carrot, peas, kondakadalai (chickpeas)
    ½ cup to a cup of each (chopped into medium size chunks)
  • lemon size Tamarind
  • 1 teaspoon Sāmbar powder
  • 2 cups Toor dal Cooked
  • to taste Salt
  • ½ teaspoon Asafetida
  • few Curry leaves – few
  • 2 teaspoon Oil for seasoning
  • 2 tablespoon Jaggery/brown sugar
  • 1 teaspoon Mustard seeds
  • 2 teaspoon Urad dal
  • Fry together in a teaspoon of oil and grind into a smooth paste the following ingredients
  • 2 tablespoon Kadalai paruppu / chana dal
  • 2 tablespoon Coriander seeds
  • 1 tablespoon Urad dal
  • 6 Red chilies depending on your tolerance
  • ½ cup Coconut grated


  • Pressure cook the toor dal and keep aside.
  • Cut the vegetables into medium size chunks. This could be done the night before to ease the process.
  • Soak the tamarind in water and squeeze the juice. Combine the vegetables with the tamarind juice and add the Sāmbhar powder and asafetida. Do not add salt at this point. Let the vegetables cook well and then add the salt.
  • Meanwhile, fry all the ingredients mentioned and grind it into a smooth paste.
  • Let the Sāmbhar boil well and check the vegetables, if they are cooked. This could take at least 45 mins, since certain root vegetables take longer to cook. Once the vegetables are cooked, add the salt and let it boil once.
  • Now add the ground mixture and the cooked dal and let it come to boil. Let it simmer for 15-20mins and then add the jaggery.
  • Season it with mustard seeds, urad dal, asafetida, and curry leaves. Serve hot with kali.


Calories: 296kcal | Carbohydrates: 53g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 396mg | Fiber: 15g | Sugar: 5g | Vitamin A: 8186IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 3mg