Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu) is a special variety of kuzhambu in the southern districts of Tamilnadu. Especially it is very famous kuzhambu in our house. It goes very well with Idly/dosa as well.. Why don't you try idly-thengai araitha kuzhambu instead of idly-sambar ??
Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu)
Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu)

Preparation time1o mins
Cooking Time20 mins
Servings4

Ingredients:
Tamarind1 small lemon size
Raw Banana*1
Cucumber1/2
Turmeric Powder1/4 teaspoon
SaltTo Taste
Curry LeavesFew

* We can add drumstick, ladysfinger also
For Grinding:
Oil1/2 teaspoon
Red Chillies6
Fenugreek Seeds1/2 teaspoon
Grated Coconut1/2 Cup
Raw Rice1 teaspoon

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu)
Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu)


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

  2. 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

  3. Add grated coconut to the mixer and grind all of these to a nice paste

  4. 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

  5. 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

  6. Spicy and yummy Thengai Araitha Kuzhambu(Cocunut Ground Kuzhambu) is now ready to serve
  7. Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu)
    Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu)

Post a Comment Blogger

  1. This brings back memories from my childhood as thaengai arachcha kozhambu used to be prepared frequently at home. Like a true blue Tirunelveli girl, I love this kozhambu, besides keerayum kozhambu, pitlai, vendhasaar etc. Your blog is the only place where I found the authentic recipes for all thirunelveli jilla delicacies and it matches my mother's preparation to perfection. Keep it up :)

    ReplyDelete
  2. Extraordinary, i really like the way it is prepared and it is mouth watery.

    ReplyDelete
  3. Namaskara! I tried making this today - and it was delicious. Thanks a lot for sharing your recipes. :-)

    ReplyDelete
  4. Thanks for the wonderful recipes. Under the "For Grinding" heading,u hav mentioned "Oil" instead of "Rice".Jus thought of bringing it to ur notice.

    ReplyDelete
  5. Thanks for the wonderful recipes. Under the "For Grinding" heading,u hav mentioned "Oil" instead of "Rice".Jus thought of bringing it to ur notice.

    ReplyDelete
    Replies
    1. Thanks Gayathri for bringing it to my notice. Now i have corrected the mistake.

      Delete
  6. Hi Mrs. Subbu,
    This is a great recipe, I am trying it today.. making thengai araitha kuzhambu for the first time. Fingers crossed. I am interested to know what is the best combination of poriyal to eat with this? I want to know from the authentic chef herself. :) Thanks and have a nice day.

    ReplyDelete
  7. Hi Dheepikaa, thanks for trying this recipe. The best combination for this is Rawbanana Puliyita kootu. You can refer the recipe in the below link. http://www.subbuskitchen.com/2009/10/vazhakkai-raw-banana-puliitta-koottu.html. You can substitute raw banana with Ladysfinger or brinjal also.

    ReplyDelete

 
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