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Agathi Keerai Kuzhambu Recipe | Kuzhambu Varieties

South Indian style aromatic gravy with Agathi keerai and freshly ground spices.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Gravy
Cuisine: South Indian
Author: Kalyani


  • Agathi Keerai - 2 cups loosely packed
  • Small onions - 15 nos
  • Tomato - 1 large or 2 medium sized
  • Garlic - 5 cloves
  • Tamarind - gooseberry sized
  • Red chili powder - 1.5 Tsp
  • Coriander powder - 1 Tsp
  • Turmeric powder - a pinch
  • Sambar powder - ½ Tsp
  • Salt - as required

To Dry Roast and Grind

  • Toot dal - ½ Tsp
  • Channa dal - ½ Tsp
  • Raw rice - ½ Tsp
  • Mustard seeds - ½ tsp
  • Pepper - ½ Tsp
  • Urad dal - 1 Tsp
  • Cumin Seeds - ½ tsp
  • Fenugreek seeds - ½ tsp

To Temper

  • Oil - 2 Tsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 Tsp



  • Take the agathi leaves from the stem and wash it twice in running water. Pressure cook the washed agathi keerai in a small pressure cooker with a cup of water for three whistles. Set aside. Peel the onions and garlic, chop the tomatoes finely. Keep aside. Soak tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind. Keep it ready.
  • In a pan, add the items given in the 'to dry roast and grind' table and fry them until they turn golden brown. Once it cools down, add the fried spices to the mixer. Grind everything together to a coarse powder without adding water.


  • Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks, and urad dal turns brown. Add small onions and garlic now. Saute them well for 5 minutes or until they turn brown. Add tomatoes and fry them until soft and mushy.
  • Once the tomatoes are cooked well add tamarind water, red chili powder, coriander powder, sambar powder, and salt. Mix it well and boil the kuzhambu for 5 minutes until the raw smell of tamarind completely leaves.
  • Once the raw smell of tamarind leaves, add pressure cooked agathi keerai and mix it with the boiling kuzhambu. Boil the kuzhambu again for five more minutes in medium flame.
  • Then add the ground spice powder to the kuzhambu and mix slowly after without forming any lumps. Add water if needed. Boil the kuzhambu again for five more minutes in medium-low flame. Once the kuzhambu becomes thick, switch off the flame.


Serving: 4g