Vallarai Keerai Kuzhambu (Indian-Penny-Wart Tangy Gravy)

Serving:2 |Type: Veg-Gravy


Vallarai Leaves(chopped) -1 cup
Onion(chopped) -½ cup
Tomato(chopped) -½ cup
Tamarind -small lemon size
Sambar Powder -2tbsp
Turmeric -¼tsp
Salt -to taste
Garlic(optional) -5


Sesame Oil -3tbsp
Mustard -½tsp
Urad Dhal -½tsp
Fenugreek -¼tsp
Red Chili -1
Green Chili -1
Asafotida -pinch


  1. Soak the tamarind with ½ cup of water squeeze out the pulp and keep it aside.
  2. Take a pan heat with oil add seasoning fry without burning.
  3. Now add onion, turmeric and little salt sauté for 1 minute, then add tomato sauté well until tomato get mash.
  4. Add vallarai sauté for 2 minutes now add sambar powder, tamarind pulp and 2 cups water.
  5. Boil it for 10 minutes on medium flame until kuzhambu gets thicken, then turn off the stove now add remaining salt.
  6. Serve with rice.


  1. Whenever  you cook any type of keerai add the salt at the very end, it will give a better taste.
  2. Instead of sambar powder you can use chili dhaniya powder or vatha kuzhambu powder.
  3. If you like add ½tsp sugar.
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