clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Selavu Aracha Kuzhambu Recipe, Kongunad Style

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

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



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


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.


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
Scroll to Top