Recipe card to make Thengai Aracha Kuzhambu
Thenga Aracha Kuzhambu | Thengai Aracha Kuzhambu
Thenga Aracha Kuzhamu is a one of the popular kuzhambu in Nanjil (Kanyakumari) Nadu and also in some parts of Kerala. This Kuzhambu is made using ground coconut along with spices and cooked along with tamarind water. It's an alternate to our routine Sambar / Vathakuzhambu / Mor kuzhmabu. This goes very well with rice and also as an accompaniment to Idli / Dosa
Preferred Vegetables for the Kuzhambu
- ½ nos Raw Banana ((you can also use any root vegetables))
- 50 grams Cucumber
- 3 nos Ladysfinger ((or Brinjal / Drumstick))
Other Ingredients
- 1 small lemon size Tamarind ((or 2 TBSP of Tamarind Paste))
- 1½ tsp Salt ((adjust to your taste))
- ¼ tsp Turmeric Powder
Ingridents for making Coconut Masala
- ½ tsp Cooking Oil
- 6 nos Red Chili ((adjust to your spice level))
- ½ tsp Fenugreek seeds
- ½ cup Grated Coconut
- 1 tsp Raw Rice
For Tempering
- 1 tsp Cooking Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Preparation
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Soak the tamarind in water and extract the juice and keep it aside.
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Wash the vegetabels, chop them in bigger sizes and keep it aside. Soak 1 teaspoon of raw rice in water.
Preparation of Coconut Masala
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Heat the oil in the pan and add red chili and fenugeek seeds and fry till the fenugeek seeds color slightly change. Remove from flame and add it to mixer along with soaked rice
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Add grated coconut to the mixer and grind all of these to a nice paste
Making of the Kuzhambu
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Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves followed by chopped vegetables and saute for a minute
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Add a cup of water and allow the vegetables to cook. When the vegetables are cooked, add tamarind extract along with salt and allow the mixture to boil to to avoid raw smell of tamarind.
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Finally add the ground paste and mix it well and when the mixture starts frothing, remove it from flame
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Spicy and yummy Thengai Aracha Kuzhambu(Cocunut Ground Kuzhambu) is now ready to serve
- You can your choice of vegetables – Preferable vegetables are Cucumber, Drumstick, Ladysfinger, any root vegetables or Brinjal
- You can use fresh / frozen or even unsweetend desiccated coconut.
- Along with Red Chili and Fenugreek seeds, you can also add 1/2 tsp of Urad dal while frying
Method to make Thengai Aracha Kuzhambu
- Soak the tamarind in water and extract the juice and keep it aside.
- Chop the vegetables in bigger sizes, wash it and keep it aside. Soak 1 teaspoon of raw rice in water. Heat the oil in the pan and add red chilli and fenugeek seeds and fry till the fenugeek seeds becomes red color. Remove from flame and add it to mixer along with soaked rice
- Add grated coconut to the mixer and grind all of these to a nice paste
- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves followed by chopped vegetables and saute for a minute
- Add a cup of water and allow the vegetables to cook. When the vegetables are half-cooked, add tamarind extract along with salt and allow the mixture to boil to to avoid raw smell of tamarind. Finally add the ground paste and mix it well and when the mixture starts to boil remove from flame
- Spicy and yummy Thengai Araitha Kuzhambu(Cocunut Ground Kuzhambu) is now ready to serve
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| Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu) |
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