All Sorts Kuzhambu or Tiruvadurai Kuzhambu

This is my favourite kind of winter kuzhambu. It uses a large variety of vegetables and is delicious with plain rice or parathas. The actual name is Tiruvadurai Kuzhambu, but when I was in school, I named it ‘All Sorts Kuzhambu‘ because it had all sorts of vegetables in it. Living in Europe, I have adapted this kuzhambu recipe to include the vegetables available here. And it tastes just as delicious!

This version is low-fat, so I have included no coconut or jaggery in it. The sweet potato and pumpkin give it a natural sweetness. The end result is delicious! Dieters can eat it without any guilty pangs!


  1. Sweet potato – 1
  2. Green beans – 1 cup
  3. Zucchini – 1
  4. Red pumpkin or butternut squash, cubed – 3 cups
  5. Pinto beans – 1/2 cup (dry)
  6. Aubergine – 1 cup
  7. Carrot – 1
  8. Tamarind – a lime-sized ball

To dry fry :

2 tsp. sesame seeds

To fry and grind:

  1. Tuvar dal – 1/4 cup
  2. Red chillies – 4
  3. Coconut, grated or in pieces – 2 cups
  4. Oil – 1 tsp.


  1. Heat a tsp. of oil in a pan.
  2. Add in this order – tuvar dal dal, red chillies, coriander seeds, coconut.
  3. Sauté on medium heat till the dal and red chillies are well fried.
  4. Then add the coriander seeds and the coconut to the pan.
  5. Turn off the heat.
  6. Grind the mixture to a fine paste, adding the sesame seeds as well,  and keep aside.



  1. Soak the pinto beans overnight. Rinse and pressure cook them the next day.
  2. Soak the tamarind in warm water.
  3. Peel the sweet potato and carrots and cube them into 1″ cubes.
  4. Cut the beans into 2″ lengths. Cut the zucchini into 2″ cubes. Cut the aubergine into 2″ cubes.
  5. Put the sweet potato and carrot into a large pot, and cover with water so the level of water is 1″ above the vegetables.
  6. Sauté the aubergine pieces in 1 tsp. of oil, adding 1/4 tsp. salt, until it is half-done. Keep aside.
  7. Bring the vegetables in the pot to a boil. When the vegetables are half cooked, add the sautéed vegetables, the pumpkin, beans, and zucchini in that order.
  8. Add the cooked pinto beans and the jaggery. Let the vegetables come to a boil again.
  9. Add the ground paste. And boil for about 7 minutes.
  10. Season with mustard seeds and a broken red chilli.
  11. Cover and keep aside for 15 minutes.

Serve with rice, ghee, applam and a potato curry.




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