Chettinad - Pasipayaru Thanni Kuzhambu

Thanni (Watery) Kuzhambu is typically Chettinad. Our Sambhar / Gravies are quite watery, yet yummy. One the one side we have gravies with a lot of masala and on the other is this "Thanni" - thinner variety. Kosumalli, Summa Kuzhambu, Thaneer Kuzhambu, - to name some. The gravy will be spicy and tasty; but very thin and watery - slightly thicker than the Rasam in consistency. The Masala kind of gravies are made more to entertain guests and these thin ones are our daily fare. This is a kind of comfort food too. Serve it with Paruppu Thovayal and Appalam with Rice for Lunch. Or, with Dosa for dinner. Almost always in Chettiar homes you will find that they reserve a portion of the Kuzhambu prepared at lunch-time for dinner. If needed fresh Thovayal will be made in addition.

Pasipayaru (Green Gram / Whole Moong) - 2 handfuls
Moong Dal - 1 Tbsp ( I like to add this. Optional)
Water - 2 to 3 cups
Onion - 1, small, cubed
Tomato - 1, small, cubed
Sambhar Powder - 1 teaspoon, rounded
Turmerric Powder - 1/4 teaspoon
Tamarind - 1" piece (extract pulp)
Garlic - 1 flake - crush with the outer skin on
Salt to taste
Oil - 2 tsp
Mustard - 1/4 tsp
Urad Dal - 1/4 tsp
Sombhu - 1/4 tsp
Asafoetida - 1 pinch
Fenugreek - 4 grains
Curry leaves - 1 sprig

Heat a pressure cooker pan and dry roast the green gram (Pasipayaru) until fragrant over a slow flame. Take off heat. Add the moong dal and water (enough to cover it all). Keep aside for 1/2 hour.
Add the chopped onion, tomato, turmerric powder, and sambhar powder to the soaking green gram.
Cover cooker and pressure cook. Simmer for 4 minutes after the first whistle.
Switch off the flame. Cool and then open cover.
Soak tamarind in very little water to soften. (I usually put it in the microwave for 30 seconds. Add some more water and extract the pulp.) Extract thick pulp.
Add salt and tamarind pulp in and simmer further. Taste and add some more sambhar powder and salt if needed.
The Kuzhambu needs to be tart (OR) sharp (all three tastes - Salt/Tamarind/Sambhar Powder) at this stage. Only then will it taste good with rice.
Take the seasoning ingredients together.
Heat oil in a small kadai and splutter all the seasoning ingredients.
Add it to the simmering Kuzhambu along with crushed garlic.
Simmer for 1 more minute before taking off heat.
Serve hot.

Linking it to Tried & Tested @ Classic Chettinad Kitchen


My all time fav. Always I make this whenever I am not in a mood to make an elaborate meal.
I am hosting "Tried and Tasted : Chettinad Cuisine" in my blog. Please do visit and I would be very happy if you are able to participate in it also.

Here is the link for the announcement.
Sweetu said…
Nice post

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Manju said…
Nice recipe tried and this turned out so yummy. You got a nice blog and got more information about chettinad.
Manju said…
There is an award waiting for your blog please grab that.

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