Selavu Aracha Kuzhambu Recipe, Kongunad Style

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Recipe for traditional kongunad style selavu aracha kuzhambu. செலவு அரைத்த குழம்பு. Selavu Kuzhambu is a kongunad specialty made with spices and aromatics. Recipe with step by step pictures.

When I posted the recipe for selavu rasam, a dear reader Priyadarshini, sent me her amma’s recipe for selavu aracha kuzhambu (curry made with ground spices). She sent me a detailed written recipe and I was so happy to receive it. Her amma’s name is also Suguna. How cool is that? I tried the recipe and we all loved it at home. It goes perfectly with rice. Priya has a blog. Do check it out!
The spices are called as selavu in Tamil. Everyday spices are referred to as “selavu samaan” செலவு சாமான். There is an interesting story behind the word selavu. Selavu also means expense in Tamil. In olden days – the grains, veggies etc… would grow in the farm and whatever is harvested will go to the kitchen pantry, some produce will be bartered with the neighboring farms and the remaining will go to the market. The only expense – “selavu” was to buy the spices for cooking. Interesting right!
Here is how to do selavu aracha kuzhambu, Mrs. Suguna Sekar Style.

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Selavu Masala Powder – Selavu Podi
Dry roast all the ingredients listed under “selavu masala”. Dry roast on a very low flame until the spices are roasted and aromatic. It will slowly start to change colour. Make sure not to burn the spices. When they slightly change colour and smells aromatic, remove from heat and set aside to cool.
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Grind the masala to a fine powder.
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Fragrant selavu masala powder is ready!
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Lets make the Curry Paste. (Selavu Aracha Masala)
Heat Indian sesame oil (gingely oil) in a pan and add in the chopped small onions (Indian Shallots), chopped garlic and the curry leaves. Fry till the small onions are soft and slightly starting to brown. It will take about 3-4 minutes on a medium flame.
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Add in the ground selavu masala powder and saute for a few seconds. Add in the fresh shredded coconut. Fry for a minute.
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Remove from heat and set aside to cool.
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Grind the cooled mixture with half a cup of water to a fine paste. Set aside.
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Heat Indian sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. let the mustard seeds splutter. Add in the finely sliced small onions and garlic.
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Once the small onions are cooked and slightly brown, add in the tomatoes and chopped brinjals. Add in the salt and saute for a minute.
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Add in the tamarind pulp. (Soak the tamarind in a cup of water for 15 minutes. Press the tamarind with fingers to extract the juices. Discard the seeds and the pith. Use the pulp water.)
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Add in the ground masala paste and a cup of water. Add in a small piece of jaggery. Jaggery is optional. We like jaggery at home in tamarind based curries. It nicely rounds out the flavor of the kuzhambu,
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Cover the curry with a lid and simmer for 15 minutes.
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Selavu Kuzhambu is ready. Sprinkle the curry with a big pinch of asafoetida.
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Serve hot with rice.

Print
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Selavu Aracha Kuzhambu Recipe, Kongunad Style

Recipe for traditional kongunad style selavu aracha kuzhambu. Selavu Kuzhambu is a kongunad specialty made with spices and aromatics. Recipe with step by step pictures.

  • Total Time: 50 mins
  • Yield: 5 servings 1x

Ingredients

Scale

For Selavu Masala Powder (Selavu Podi)

  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 2 dried red chillies
  • 1 inch cinnamon stick

Curry Paste (Selavu Aracha Masala)

  • 2 teaspoon Indian sesame oil (gingely oil)
  • 15 shallots (Indian small onions), chopped
  • 4 cloves garlic
  • 1 sprig curry leaves
  • 1/2 cup fresh shredded coconut

Other Ingredients for the kuzhambu

  • 1 teaspoon Indian sesame oil (gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 10 shallots (Indian small onions), chopped
  • 4 cloves garlic
  • 1 ripe tomato chopped
  • 45 brinjals , diced
  • 1 teaspoon salt
  • 1 tablespoon tamarind (Soak the tamarind in a cup of water and extract pulp)
  • 1/2 teaspoon jaggery
  • A big pinch of asafoetida

Instructions

For Selavu Masala Powder (Selavu Podi)

  1. Dry roast all the ingredients listed under “selavu masala”. Dry roast on a very low flame until the spices are roasted and aromatic. Grind to a fine powder. Set aside.

Curry Paste (Selavu Aracha Masala)

  1. Heat Indian sesame oil (gingely oil) in a pan and add in the chopped small onions (Indian Shallots), chopped garlic and the curry leaves. Fry till the small onions are soft and slightly starting to brown.
  2. Add in the ground selavu masala powder and saute for a few seconds. Add in the fresh shredded coconut. Fry for a minute. Remove from heat and set aside to cool. Grind the cooled mixture with half a cup of water to a fine paste. Set aside.

For the Kuzhambu

  1. Heat Indian sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. let the mustard seeds splutter. Add in the finely sliced small onions and garlic
  2. Once the small onions are cooked and slightly brown, add in the tomatoes and chopped brinjals. Add in the salt and saute for a minute.
  3. Add in the tamarind pulp.
  4. Add in the ground masala paste and a cup of water. Add in a small piece of jaggery. Jaggery is optional.
  5. Cover the curry with a lid and simmer for 15 minutes. Sprinkle the curry with a big pinch of asafoetida.
  6. Selavu Kuzhambu is ready. Serve hot with rice.

Notes

A note on veggie used.
Veggies like Bottle Gourd, Ladies Finger (Okra), Sprouted Lentils can also be used in this curry.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Curries
  • Cuisine: Kongunad - Tamilnadu

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6 thoughts on “Selavu Aracha Kuzhambu Recipe, Kongunad Style”

  1. This is amazing!!
    I am 16 and I made my first south Indian kulambu with this recipe. It turned out absolutely fabulous. Thank you soooo much!!!






  2. I tried this recipe and turned out well ! Everyone liked it.. the measurents that you mention are so accurate and very helpful ! Thank you😀

  3. Hello mam,

    Please post some other kulambu recepies of coimbatore style mainly without using tamarind

  4. Hello Suguna,

    Thanks for posting this. I really enjoy cooking your recipes. It would be very helpful if you can add links to your other recipes if the two go together. For example, which dish(poriyal) will match this kolumbu?

    Thanks






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