Spinach Kozhambu

Kuzhambu is a spicy curry, originating from south India, made with a combination of vegetables or fish/ chicken. Usually they do not have lentils, but this one does and is milder than most other kozhambus. When the kozhambu is made with yogurt, its called More (Buttermilk) Kozhambu and is a wonderful addition to rice on a hot day.


Spinach Kuzhambu

2 bunches Spinach
1/4 cup Toor Dal (Pigeon Peas)
2 Onions, chopped
4 cloves Garlic
2 tsp Chilli Powder
1 tsp Coriander Powder
2 tsp Fennel Seeds
1 tsp Cumin Seeds
1 Tomato, chopped
2 Green Chillies, slit
1 tsp Fenugreek Seeds
1 small piece Cinnamon

Clean and chop spinach.

Grind together chilli powder, coriander powder, 1 tsp fennel seeds, cumin seeds, one onion and a little water. Keep aside.

Cook the dal in some water, until tender.

In a little oil, add the fenugreek seeds, cinnamon, remaining fennel seeds and chopped onion and saute. Add spinach and saute well. Add the ground spices, the cooked dal, about 2 cups of water, salt and cook for 10-15 minutes.

Serve hot with cooked rice.

Other kuzhambus in this blog: Tomato More Kozhambu, Puli Kozhambu, Vethal Kozhambu.