Anjaraipetti Kuzhambu
Yummy and Traditional Kuzhambu!

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Adjust Servings:
1 Lemon Size Tamarind
10 Pieces Drumstick We can use ladysfinger also
To taste Salt
For Grinding
1 Teaspoon Toor Dal
1 Teaspoon Whole Urad Dal
1 Teaspoon Moong Dal
1 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 Teaspoon Coriander Seeds
1/2 Teaspoon Fenugreek seeds
1 Teaspoon Raw Rice
1 Teaspoon Peppercorns
6 Red Chili
1 Teaspoon Oil
For Tempering
2 Teaspoon Oil
1 Teaspoon Mustard Seeds
2, Slit Green Chilli
Few Curry Leaves

A rich flavourful Kuzhambu Variety!

  • Traditional Recipes


  • For Grinding

  • For Tempering



Anjaraipetti Kuzhambu, a slight variation of traditional vathakuzhambu and its very tasty. As we use most of the ingredients present in Anjaraipetti hence this name. Very rich in terms of flavor, texture and taste ! Before going further with the Recipe, let’s have a look on my “Anjaraipetti”. I guess “Ainthu Arai Petti” in Tamil  is descended to “Anjaraipetti”. In English we can translate this to “A box with five rooms”. Almost every Tamil Kitchen will have this and we use this to store the most frequently used spices in this box. Now a days, we are getting “Anjaraipetti” with seven boxes like the one which is shown in the picture below.  I am using this box to store the spices that we use for Tempering in our day to day cooking (Mustard seeds, Fenugreek seeds, Ajwain seeds, Split Urid dal, Channa dal, Cumin seeds and Turmeric)


We are going to use all the pulses like bengal gram, moong dal, toor dal, urad dal along with fenugreek seeds, peppercorns and red chili. Most of the ingredients we use every day for different varieties of kuzhambu / sambar. Mostly we use a combination of dal along with peppercorns, red chili and fenugreek seeds, but in this kuzhambu we use all the 4 pulses along with the rest of ingredients. We have to serve this spicy and delicious kuzhambu with hot steaming rice and any veggie stir-fry and that would complete a good meal!

Video Making of Anjaraipetti Kuzhambu

Anjaraipetti Kuzhambu

Try more Traditional Kuzhambu

  1. Ulli Theeyal
  2. Bonda Mor Kuzhambu
  3. Pulissery
  4. Paruppu Urundai Kuzhambu
  5. Milagu Kuzhambu
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10 mins

Soaking Tamarind

Soak the tamarind in water and extract the juice and keep it aside

8 mins

Frying Grinding Ingredients

Dry fry raw rice and fenugeek seeds in a pan and take it in a mixer. Pour some oil and add the rest of the grinding ingredients and fry till the dals turn golden brown color.

3 mins

Grinding Process

We can also fry each ingredient separately so that they are evenly fried. Then take all these in a mixer. Grind the ingredients to a nice powder

5 mins

Cooking Veggie

In the pan, pour some oil and fry the ladys finger( we can also use brinjal or drumstick). Once it is cooked, take it in a plate and keep it aside. In the same pan, now add oil and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves, hing and vertically split green chilli and fry for a minute

10 mins

Preparing Kuzhambu

Now add the tamarind extract and salt. Allow the mixture to boil till the raw smell of the tamarind goes off. Add the fried ladysfinger to the tamarind extract and mix well and allow the kuzhambu to boil for 5 minutes


Now add the ground kuzhambu powder and stir well to avoid lumps. Immediately we need to stir after adding the powder as the powder tend to form lumps.Let the kuzhambu boils for some time.


Serving Time!

The delicious Anjaraipetti Kuzhambu is ready to serve with hot rice. This goes well with appalam/pappad or potato fry.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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16 Comments Hide Comments

It came out really well, mami! It was kinda too karam for our taste. I added some jiggery and it helped. Thank you mami.

love each and every recipe that you post with such lovely pictures and step by step pictures also.
immediate ready reckoner for anything is you.thanks

Hi subbu, I’m your old follower few years back.
I used to cook my everyday meal at least one from your blog. My hubby and kids enjoys them.. as days goes by it was difficult to search for recipes in blog loading it takes time. But now I’m happy that finally you have improved the blog it’s so much convenient and user friendly. Thank you so much. Now I can’t wait to try your new recipes.👍

The ingredients used for this khuzambu is the same that is used for “RACE” khuambu The veggie used for RACE khuambu is Brinjal/ okra. I feel there is no difference except the name

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