Race kuzhambu a delightful rare Thanjavur special holds a special place in our family's culinary tradition, cherished for generations. One doesnt see this dish being prepared so often except perhaps in the heartland of Thanjavur interiors . Its magic lies in its simplicity, created from the basic ingredients found in your everyday masala dabba. Despite its seemingly unconventional approach—skipping dal—it surprises skeptics with its delightful flavors. Trust me, you must experience it firsthand to appreciate its flavorsome taste; once you do, it'll undoubtedly become a staple in your repertoire.

This lesser-known gem in the realm of Kuzhambu varieties complements a wide array of tiffin dishes and rice alike. It's a dish brimming with flavors, sans the addition of dal. Utilizing typical masala box contents—fenugreek, coriander seeds, dals, pepper, and roasted red chilies, ground into a fragrant powder—it promises a culinary adventure worth savoring.

Recipe for Race kuzhambu

roast the ingredients below

2 tsp coriander seeds

1 tsp chana dal

1 tsp udad dal

1/2 tsp moong dal

1 tsp methi

1/4 tsp pepper

red chilies 4-5 depends on how spicy you like

a pinch of asafoetida powder

1 tsp rice

1 tsp toor dal

few curry leaves

other ingredients needed

1 cup chopped lady fingers big pieces .,

4 green chillies slit

curry leaves,

turmeric powder

salt

asafoetida powder

1 cup tamrind water

tempering ingredients:

1 tsp sesame oil

1/2 tsp mustard seeds

2 dry red chillies

few curry leaves

Method

1. grind all the roasted and cooled ingredients mentioned to a smooth paste

keep aside till needed .

2. chop okras and green chillies, saute in oil in a separate kadai . allow this to cook on low flame, dont add water.

meanwhile take another vessel, boil tamrind water, add turmeric powder, salt, curry leaves, asafoetida powder , allow this to boil

then add the ground paste, dilute if needed as the mixture will thicken after adding the ground paste .

next add the well sauteed lady fingers and green chillies in this mixture,

, now allow the whole kuzhambu to boil a bit till no raw smell of the ground paste

comes. This kuzhambu is kept thin and no need to add rice flour or thickening ingredient

3. finally add the tempering with curry leaves .enjoy this unique kuzhambu with rice

Check here for other kuzhambu varieties from this blog