A Very Simple Seasoned Kuzhambu


I love my yoga. That is not to say it is easy. With a body like mine, pushing and pulling it into folds and bends and twists is not easy, and dealing with the fears of being upside down, not in control, without feet firmly on the ground (for only one of many examples) is a major challenge in itself. As much as I would love to be a yogi who can bend and fold, twist and turn, throw my legs into the air and into upside down lotus position on the right or left side at will, I will be a person who is content with the vast range of easier postures.

I have another challenge. The traditional path of yoga is 8 limbed, involving many approaches to living a good life. Yoga Asanas are only one of those limbs and not considered as a path in itself under Patanjali’s teachings. Indeed Patanjali rarely mentions asanas in his yoga sutras. And it is not the first, but the third of the eight fold path.

There is no leapfrogging into higher limbs of yoga. No amount of tree pose or lotus pose or boat pose or sun salutations will take you from beginner yogi to advance yogi in Patanjali’s sense. You must attend to your life. You must look after your body. You must master the reigning in of the mind, you must gain wisdom, not through books but experiential and meditation practices. Along the way you learn about service and bhakti and grace and gratitude. You let go and let go and let go until you feel like an onion unravelling. You learn more about yourself than you ever wanted to know. Sometimes you feel like the washing in the machine, tumbling and turning, not sure when the world will right itself again. You take responsibility for yourself, then those around you, then the world and then the universe. You understand peace and spaces at the cellular level. You know the priorities of life. You turn in and in and in and in until “out” has no meaning any more.

You get it, right? This path is multi faceted, confusing, complex and not so easy at times, but incredibly joyous. For me, yoga is a tool. I have written about my life before, you may have read it. Yoga is incredible, grounding, balancing. But in the end it is a tool that allows me to progress the important things in my life.

My challenge, perhaps yours too, is a complex one. Firstly, we do need to maintain a good focus on yoga to keep unwinding those knots and stretching out those muscles that hold the tension and traumas of a long life. So we continue to build that commitment to a home practice. However, on the other hand, we must also attend to the other aspects of this journey in this life, service, gratitude, bhakti, love, work, play, joy. Finding the right balance and learning to humbly and lovingly deal with the expectations of others is in my basket of current yoga challenges.

2013-08-11 14.45.21

Looking After One’s Body — My Love of Cooking

Today’s recipe is another in the long journey of exploring Kuzhambus. This is a very simple one, you can whip it up in no time. No grinding, no vegetable chopping and cooking, just spices and tamarind. It is perfect for the end of the week when you are running out of vegetables yet want a tasty home cooked meal. I hope you like it.

You can see that I added some vatral to the leftover kuzhambu the next day.

Seasoned Kuzhambu

A Simple Seasoned Kuzhambu

Source : interpreted from Seasoned Soup without Sambar Powder in Cook and See Part 1, by S. Meenakshi Ammal
Cuisine: South Indian, Tamil
Prep time: about 3 mins
Cooking time: 20 mins
Serves: 2 – 3 people depending how you are using it. It makes 2 cups.

Tamarind – enough to make 2.5 cups juice. Use concentrate or traditional tamarind
4 tspn ghee or Indian Sesame Oil (much lighter than Chinese Sesame Oil)
3/4 tspn black mustard seeds
1/4 tspn fenugreek seeds
1 tspn  red gram dal (toor dal)
pinch asafoetida
6 – 10 dried red chillies, the end pinched
curry leaves
1.5 tspn salt
1 tspn rice flour

Prepare 2.5 cups tamarind juice.

Heat the ghee or sesame oil in a pot on the stove. Add the mustard seeds and allow them to pop, adding the fenugreek seeds, pinched red chillies, red gram dal and asafoetida. When the red gram dal is golden add the curry leaves. After a few moments add the tamarind juice and the salt to the spices.

Boil well and reduce to 2 cups. Then thicken with the rice flour mixed with a little cold water — stir it into the kuzhambu and stir continually until it thickens. Bring back to the boil and remove from the heat.

Serve with rice, maybe a vegetable curry or a simple green salad and some pappad. And some Indian pickles if they are to your taste.




About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 08 Late Winter, Indian, Kuzhambu, VEGETARIAN and tagged , , , , , , , . Bookmark the permalink.

20 Responses to A Very Simple Seasoned Kuzhambu

  1. Thanks for this lovely post.


  2. alison says:

    Dear Ganga, this idea sounds so good. I think I will make it for supper this evening, or perhaps lunch, if I simply don’t want to wait that long. I really enjoy the snap and bright flavors of Tamil cooking, so this is another wonderful idea I can try … thank you!
    I am often looking for simple, easy-to-whip-up delicious vegetarian meals to make, so that my husband can learn how to make them too, and we can share the cooking with more ease in our household. Last winter I made a lot of dosa, and this summer we have been experimenting with besan cheela, both of which are so tasty and satisfying with just a small amount. Learning that I can actually get by quite well on way less food than I was ever accustomed to eating is a revelation, now that I more clearly understand in my body when my stomach is not quite full, and that habitual over-eating to satisfy taste is uncomfortable and not great for my health in the long run.
    I am happy to read of your adventures with food and yoga practice!


  3. Dear Ganga, I have followed your blog for many years – it is beautifully written, deliciously laid out and has depth beyond cooking.


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