Ulli (Onion) thengai araitha kuzhambu is a common dish in kanyakumari district. The flavour of shallots (baby onions) cooked with coconut masala gravy gives a wonderful taste and aroma to the dish.

Ulli Thengai Araitha kuzhambu
Ulli Thengai Araitha kuzhambu

Preparation Time10 mins
Cooking Time 30 mins
Servings4

Ulli Thengai Araitha kuzhambu
Ulli Thengai Araitha kuzhambu
Ingredients:
Shallots3/4 Cup*
Tamarind1 small lemon size
SaltTo Taste

For Grinding:
Oil1 tablespoon
Channa dal2 teaspoon
Coriander Seeds1 tablespoon
Red Chilli8
Fenugeek Seeds1/2 teaspoon
Grated Coconut1 Cup

For Seasoning:
Oil1 tablespoon
Mustard seeds1/2 teaspoon
Curry LeavesFew

*1 Cup Capacity = 250ml

Ulli Thengai Araitha kuzhambu
Ulli Thengai Araitha kuzhambu

Method:
  1. Soak the tamarind in the water and extract the juice

  2. Pour the oil in the pan and fry the red chillies, fenugeek seeds, channa dhal and coriander seeds till the dhal color changes to light brown. Remove this and add it to the mixer and allow it to cool off. Pour the oil in the pan and add the mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and fry for another 10 seconds

  3. Then add the shallots and a pinch of turmeric and fry till onion color changes to light brown. 

  4. Meanwhile, add grated coconut to the mixer with other grinding ingredients. Grind them all to a nice paste

  5. Add the tamarind extract and salt to the sauted onions and allow the tamarind to boil nicely to get rid off its raw smell. When the raw smell of tamarind mixture goes off, add the ground paste.When the kuzhambu starts to boil, switch off the flame.

  6. Now the ulli thengai araitha kuzhambu is ready to serve with plain rice.
  7. Ulli Thengai Araitha kuzhambu
    Ulli Thengai Araitha kuzhambu

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  1. Replies
    1. you can use 2 teaspoon of Puli kuzhambu power and fry half quantity of the grinding ingredients and grind it with coconut.

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