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ericha kuzhambu recipe

Ericha Kuzhambu Recipe

Ericha Kuzhambu is a special dish that is made using left over gravies and curries that is served as a side dish with idli or dosa.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine South Indian
Servings 4


  • Left over sambar, rasam, kuzhambu - 1 cup
  • Shallots or sambar onion - 10
  • Sambar powder - 1 tsp
  • Salt - to taste if needed
  • Oil - 1 tsp

What leftovers can be added:

  • Sambar
  • Rasam
  • Kootu
  • Kulambu
  • Poriyals with or without coconut

What should not be added:

  • Anything with Curd or Buttermilk like Mor Kulambu, Aviyal etc.,
  • Anything with milk or coconut milk in it like paal curry or paal kootu
  • Anything with jaggery or sugar in it like Sweet Pachadi, Payasam, Pradhaman etc.,


  • Heat a pan with oil. Add finely chopped shallots and saute over low flame for few seconds.
  • Do not cook till it goes soft, it should be crunchy. Add sambar powder and mix well.
  • Immediately add the left overs and mix well.
  • Check salt and add if necessary. If the kulambu is exceptionally thick, add little warm water and mix well to the consistency you prefer.
  • Let it heat through. Take off pan from stove and garnish with coriander leaves.
  • Serve this Ericha Kuzhambu hot with soft idlis and medhu dosa or set dosa.


You need not have to remove the vegetables from any gravies. You can mash the veggies slightly while cooking.