Thengai Aracha Kuzhambu is one of the common kuzhambu in the Nanjil Nadu (Kanyakumari District) and also in some parts of Kerala. This Kuzhambu is made with ground coconut and cooked on the Tamarind based gravy. We don't use any lentils (dals) for making this Kuzhambu. It's very flavorful with a good aroma of fenugreek seeds. It's tangy, spice and tasty kuzhambu which is easy and quick to make. This also goes very well as an accompaniment to Idli / Dosa.

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You may also want to try other Nanjil Nadu special recipes

Vengaya Theeyal - Baby onion in roasted coconut spiced gravy
Malabar Erissery - Stew made from freshly made pepper powder and coconut paste
MorKuzhambu - Mor Kuzhambu with slight twist

Recipe card to make Thengai Aracha Kuzhambu

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