I’m led to believe that this is her own concoction though. She adds coconut milk to the kozhambu to add flavour and thicken it up a bit. The end result is mild, flavourful, and absolutely delicious. You may also want to check out my easy kara kuzhambu recipe (no coconut milk), Andhra onion tamarind curry, and this instant vatha kuzhambu. If you find the kozhambu too watery, you can add 1 tbsp rice powder in 3 tbsp water and add to the mixture and bring to boil. Usually, the coconut milk gives the gravy enough thickness. Serve the vengaya kara kuzhambu with rice, poriyal, and chips.
