Kalavai Uppadan

Kalavai Uppadan


A little cousin to the Vatral Kuzhambu, Venthiya Kuzhambu and Race Kuzhambu. The flavours are just just unbelievable. Kalavai means a mixture of veggies and Uppadan is a Tangy Kuzhambu very popular in Kerala. This is a favourite Kuzhambu at our place. This is a  recipe that I  learnt at my friend’s place at Pattambi. Uppadan goes well with plain rice, rice upma, adai and  ven pongal. Tastes just delicious with soft dosai and curds. When you finish the Kuzhambu you will simply love the aroma .


Iadies finger ( cut to pieces and deep fried in oil to a golden colour) – 1/2 cup

Brinjal ( cut  to cubes and deep fried in oil to a golden colour ) – 1/2 cup

Yellow pumpkin (  peeled and cut to little chunks ) – 1/2 cup

Tamarind paste –  1 and 1/4 teaspoon

Turmeric powder –  1 pinch

Salt to taste

Grated jaggery –  1 teaspoon

Manathakkali Vatral ( Black night shade berries ) – 1 teaspoon

( Fry the Manathakkali  Vatral in little oil to a nice golden colour )

water – 3 cups

Dry roast and powder 

Raw rice –  1 tablespoon

Dry red chillies – 4

Methi seeds ( fenugreek seeds ) –  1/4 teaspoon

White sesame seeds – 2 pinches

Dry roast in a pan to a golden colour,  cool and powder  finely.

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder –  3/4 teaspoon

Torn curry leaves – little


Heat a pan. Add 2 cups water.  When the water boils, add the cubed pieces of yellow pumpkin. Sim the flame. Cook till done. Now, add the tamarind paste, turmeric powder, salt to taste and jaggery. Cook on sim flame for 5  minutes. Add the fried pieces of ladies finger and brinjal. Mix the ground spice powder with little water and add it to the kuzhambu. Simmer for 3 minutes. Switch off the stove. Season.

Last, add the fried manathakkali vatral to the kuzhambu. Mix  and serve hot.

Chef s Tips

1) Uppadan also goes well with our  ever favourite curd rice.

2) If the kuzhambu becomes a little thick, dilute it with little hot water .




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