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Ezhu kari kuzhambu for kali
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Ezhu kari kuzhumbu - Ericha Kuzhumbu - Thiruvathirai Kuzhumbu

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
Servings: 6 Servings


  • 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)
  • Tamarind – lemon size
  • Sāmbhar powder – 1 tsp
  • Toor dal – about 2 cups of cooked dal
  • Salt- to taste
  • Asafetida – ½ tsp
  • Curry leaves – few
  • Oil – for seasoning
  • Jaggery/brown sugar – 2 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Fry together in a tsp of oil and grind into a smooth paste the following ingredients
  • Kadalai paruppu channa dal – 2 tbsp
  • Coriander seeds – 2 tbsp
  • Urad dal – 1 tbsp
  • Red chilies – 6-8 depending on your tolerance
  • Coconut – ½ cup 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.