This kuzhambu is pretty spicy and is the poster child for rustic village cuisine. It can truly bring alive dead tastebuds. This is one of those dishes that makes me grateful I was born a Tamil!
If your kuzhambu is too thin after cooking for about 20-30 minutes, dissolve a spoonful of rice flour in quarter cup of cold water to make a slurry, and add it to the boiling kuzhambu, stirring to remove any lumps that may form quickly when rice flour is cooked. It might de-intensify the taste a bit (bring down the pungency and heat), but will thicken it. Use it to also de-intensify the taste 🙂
Using something sweet (jaggery/brown sugar) is a classic technique to round out the flavor profile of a tangy, spicy dish. I never liked it when I was young, and therefore forget to do it now when I cook. But when I do, I must admit I do love it!