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Cranberry Sauce Vathal Kuzhambu

A simple onion vathal kuzhamu prepared with cranberry sauce. The homemade cranberry sauce is used as the tamarind replacer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: rice accompaniment
Cuisine: Fusion
Keyword: Cranberry Sauce Vathal Kuzhambu
Servings: 4
Author: Srividhya G


  • Chopped Onion – ½ cup
  • Oil – 1 tbsp
  • Mustard Seeds – 2 tsps
  • Methi Seeds – 1.5 tsps
  • Hing – ¼ tsp
  • Water – 2.5 cups + ½ cup + ½ cup
  • Cranberry Sauce – 3 tbsps
  • Turmeric powder – ½ tsp
  • Sambar Powder – 1.5 tbsps
  • Salt – 1.5 tsps
  • Curry leaves – 1 strand
  • Rice flour – 1 tsp


  • Heat the kadai and add oil.
  • Once the oil is hot add the mustard seeds, methi seeds and hing.
  • As they start to splutter, add the chopped onions and cook until the onions turns translucent.
  • Meanwhile mix the three tbsps. of cranberry sauce with 2.5 cups of water and set aside.
  • When the onions are translucent, add the cranberry sauce water to the onion mix.
  • Add salt and turmeric and let it simmer for 5 to 7 minutes.
  • Then mix the sambar powder and half cup of water and add it to the simmering mix. You can directly add sambar podi but make sure there are no lumps.
  • Let it simmer again for 5 minutes. If you prefer thin consistency, add curry leaves and turn off the heat.
  • If you prefer thick consistency, then mix 1 tsp of rice flour with ½ cup of water and add it to the Kuzhambu and bring it to boil. Finally add the curry leaves and turn of the heat.
  • That’s it. Kuzhambu is ready. Serve hot with rice and curry.


Along with onions, you can include veggies like drumstick, brinjals, lady’s finger.
If your cranberry sauce is too tart, add about 2 tbsps. Adjust the measure as per the tartness.
Adjust the salt and spices as per your preference.