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I happen to see a Youtube video of Srirangam Radhu and got inspired by the name of Kathirikaai Kutta Kuzhambu. So I decided to prepare it today itself. This is a Tanjore special dish. The reason for this attractive name is, this kuzhambu is a thick gravy and not like sambar or other kuzhambu varieties. Kutta means 'Short', that means the kuzhambu is thick and should be only 1/4th of its original water consistency. Also the main change in this kuzhambu when compared to others is that we fry the sambar powder nicely before we add the brinjal and tamarind. Very easy dish to prepare with all available ingredients.

Kathirikaai Kutta Kuzhambu
Kathirikaai Kutta Kuzhambu
Preparation Time10 mins
Cooking Time25 mins


Brinjal1/4 kg
SaltTo Taste
Turmeric powder1/4 teaspoon
Coriander Powder1/2 teaspoon
Sambar Powder3 teaspoon
Cooked Chick Peas1/4 Cup
Hing1/2 teaspoon
Tamarind1 lemon size
Grated Jaggery1 teaspoon

For Seasoning:

Gingelly Oil1 1/2 tablespoon
Mustard Seeds1 teaspoon
Bengal Gram1/2 teaspoon
Curry leavesFew
Fenugreek seeds1/2 teaspoon
Red Chilli1
Grated Coconut1 tablespoon

  1. Wash the brinjals and finely chop it and soak it in water. We need to immediately drop the chopped brinjals in water else it will turn black

  2. Heat gingelly oil in a pan, and add mustard seeds and fenugreek seeds

  3. When the mustard seeds starts to sputter, add channa dal, broken red chiili and fry till it becomes golden brown color

  4. Now add the sambar powder and fry well

  5. To this add coriander powder, turmeric powder and fry them all for atleast 5 minutes so that the raw smell of sambar powder and coriander powder goes off well. This is the main step

  6. Add the curry leaves and fry this as well

  7. After 5 minutes, add chopped brinjals and fry it in oil fully

  8. Add the cooked chick peas and mix well

  9. Now add the tamarind juice, hing and salt and stir well. Allow the tamarind mixture to boil well so that the raw smell of tamarind goes off. Keep the flame in medium-low and allow the mixture to boil. 

  10. The tamarind juice should reduce to 1/4 of its quantity to get a thicker gravy. 

  11. Meanwhile, in a separate pan, add 1 teaspoon of gingelly oil and add grated coconut 

  12. Fry it well till it turns golden brown color. Remove the fried coconut from flame

  13. Add the fried coconut to the final kuzhambu and add grated jaggery and stir once and remove the kuzhambu from flame

  14. The yummy Kathirikaai Kutta Kuzhambu is ready to serve with plain rice
Kathirikaai Kutta Kuzhambu
Kathirikaai Kutta Kuzhambu
  • Jaggery is optional, the main reason for adding is that it helps in raising the flavour of tamarind and spicy
  • While frying coconut we can add curry leaves which will add more flavour to the kuzhambu
  • Normally we can get tinned cooked chick peas outside India. We can use that. If not, we have to soak the chick peas overnight and pressure cook till it becomes soft
  • Gingelly oil will have its own flavour. For those who don't get gingelly oil outside India, then we can use Ghee instead of Sunflower oil

Porul - meaning,Vilanga - cannot understand, Urundai - balls", which denotes that, one cannot make out the ingredients that has gone into the making of this laddu. "Porivilanga" in due course time. Though it is very hard to bite, it is tasty and healthy as we are not using ghee/butter or refined sugar.

Porulvilangai Urundai(Porivilangai Urundai)
Porulvilangai Urundai(Porivilangai Urundai)

Preparation Time5 mins
Cooking Time20 mins

Porulvilangai Urundai(Porivilangai Urundai)
Porulvilangai Urundai(Porivilangai Urundai)

Bengal gram dal(Channa dal)1/2 Cup
Moong dal1/2 Cup
Parboiled rice1 handfull
Grated Coconut2 tablespoon
Grated Jaggery1 Cup
Water1 ladle
Caradmom powder2 teaspoon

  1. Heat a pan, add channa dal and fry till it becomes golden brown color. Take the fried dal aside

  2. Again add moong dal and fry till it becomes golden brown color. Take this aside

  3. Add parboiled rice, and fry it till it starts to sputter and take this aside

  4. Finally add grated coconut and fry it till it becomes red. Remove the fried coconut from flame and keep it aside

  5. Take all the dals and rice in a mixer

  6. Grind the dals and rice to a coarse powder
  7. Take the ground coarse powder in a plate and add cardamom powder and mix well

  8. Add water to the pan, when the water starts to boil, add grated jaggery and allow it to dissolve

  9. Add the grated coconut and stir occasionally to get a stone consistency

  10. Take a bowl of water, add a drop of jaggery juice. The jaggery syrup should not dissolve and if we take the jaggery syrup from water, it should not stick on to our fingers and should be able to roll like a ball. This is the correct consistency of the jaggery syrup
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  12. Remove the jaggery juice from the flame and pour it in the plate having the ground coarse powder

  13. With a spoon or edge of  the spatula, mix the jaggery syrup with the ground powder. Immediately, using our hands we need to take some quantity of the mixed ground powder-jaggery mixture and make it to a ball

  14. Repeat the above steps and make the remaining balls

  15. The scrumptious and nutritious Porulvilangai Urundai(Porivilangai Urundai) is ready to serve
Porulvilangai Urundai(Porivilangai Urundai)
Porulvilangai Urundai(Porivilangai Urundai)
  • Moong dal rich in protien and the magnesium and iron present in jaggery helps nervous system
  • We can even use only moongdal instead of bengal gram dal
  • We can also add dry ginger powder(Sukku). We can add this along with cardamom powder and mix with the ground coarse powder and mix well. Sukku helps in digestion.
  • We should add the jaggery syrup little by little and mix with the coarse powder and make balls


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