Sunday, December 16, 2012

Race Kuzhambu - A spicy and tangy gravy with Eggplant


After spending a rollicking good time at Sydney with my cute little granddaughter (and my daughter), I returned to Bangalore not only with a heavy heart but also with a heavy head, stuffy ears and blocked nose! Though a lot of hoohaa is being raised about global warming, the December chill of Bangalore still bites as always! 
My aunt passed on the secrets of making this unique kuzhambu to me when I started craving for something hot, spicy and tangy to fight the cold and to rekindle life to my taste buds.


Tamarind – 1 lime size 
Salt – 2 tsps 
Turmeric powder – 1 pinch 
Eggplants- 4 
Black chickpea ( whole )– 2 tbsps 
Mustard seeds – 1pinch 
Curry leaves – a few 
 Sesame oil – 1 tsp 


Split Yellow pigeon peas / Toor Dal – 2 tsps 
Bengal gram Dal – 2 tsps
 Green gram Dal – 2 tsps 
Black gram Dal – 2 tsps 
Pepper – 2 tsps 
Cumin seeds – 2 tsps 
Coriander seeds – 2 tsps 
Fenugreek seeds – 1 tsp 
Red chillies - 5 
Asafoetida – 1 pinch 


1. Heat a heavy bottomed kadai and decrease flame when it is hot. 
2. Add fenugreek seeds and pepper and roast till the pepper pops up. 
3. Add cumin seeds and keep roasting till it emanates a pleasant aroma. 
4. Remove the roasted ingredients on to a plate and add ¼ tsp oil to the kadai. 
5. When the oil is hot add all the lentils, coriander seeds and the red chillies and roast till golden brown in colour. 
6. Add the asafoetida powder and remove when it gives out a pleasant aroma. 
7. Cool all the roasted ingredients and then grind into a smooth powder. 


1. Soak the chickpeas for an hour and drain. 
2. Wash and cut the eggplants into cubes and keep immersed in water. 
3. Soak tamarind in warm water and extract the juice. 
4. Boil tamarind water with salt and turmeric powder. 
5. Add chickpeas and the drained eggplant cubes to the boiling tamarind water. 
6. Cook till the vegetable and the chickpeas are done, adding little more water if necessary. 
7. Add water to the ground Race Kuzhambu powder and make a smooth paste. 
8. Stir in the paste and blend well using a ladle. 
9. Switch off flame when the kuzhambu thickens. 
10. Heat sesame oil in a seasoning ladle and add the mustard seeds. 
11. When the mustard seeds splutter add the curry leaves and pour the seasoning over the Race Kuzhambu. Enjoy with steaming hot rice topped with a dollop of fresh ghee.

 The spice and  flavour of the delicious Race Kuzhambu  raced through  my  ear, nose and throat passages  and hit my head chakra, immersing me in great bliss! 

6 Post your Comments:

sra said...

Any idea why it's called Race?

AJ said...

Looks very tempting!

Priya Suresh said...

Very interesting name, droolworthy kuzhambu.

Chitra Amma's Kitchen said...

I learnt from my aunt that Race Kuzhambu is a Thanjavur special.But she did not know why it is called so.I am trying to do some research on how the word 'Race' came to be associated with a Kuzhambu!

Jayashree said...

Interesting name. That does sound like a very flavourful kozhambu.

subhashini said...

First time in your space. What a lovely and different recipes you have. I wondered. Happy to follow you.