Thengai Varuthu Aracha Kuzhambu
A Coconut Flavored spicy Kuzhambu Variety!
Thengai varutha araita kuzhambu, as it's name suggest is made using ground coconut and fresh masala. This is one of the common kuzhambu varitety many of us make especially from Southern part of Tamilnadu. The roasted coconut always give a unique flavour to the kuzhambu.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Thengai varuthu Aracha kuzhambu is one of the common kuzhambu varitety many of us make especially from Southern part of Tamilnadu. The roasted coconut always give a unique flavour to the kuzhambu. We can add multiple veggies and enrich this kuzhambu. A very simple to make kuzhambu, and it tastes delicious. Relish this yummy kuzhambu with rice!
In Nagercoil, Thengai Araitha Kuzhambu is one of the common and popular Kuzhambu variety. Like Keralites, Nagercoil, Kanyakumari people also use lots of coconut in their day to day diet. In Thengai Araitha Kuzhambu, The veggies are cooked in tamarind based gravy which predominately flavored with Coconut, red chili and fenugreek. Here, in Thengai Varuthu Aracha Kuzhambu also, coconut is the main ingredient. We need to nicely fry the coconut till it is golden brown and grind it with other spices. Frying coconut, releases oil which then ground in mixer to add a nice flavor to the kuzhambu.
This Thengai Varuthu Aracha Kuzhambu, is served with hot steaming rice along with Stir-Fry veggie. I personally like Brinjal Stir Fry or Ladies Finger Stir Fry.
If you like this kuzhambu, you can also try:
5. Ulli Theeyal
Recipe Card
Thengai Varuthuaraitha Kuzhambu
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 128kcal
Thengai varutha araita kuzhambu, as it's name suggest is made using ground coconut and fresh masala. This is one of the common kuzhambu varitety many of us make especially from Southern part of Tamilnadu. The roasted coconut always give a unique flavour to the kuzhambu.
Print RecipeIngredients
- 1 Cup Mixed Vegetables (Ladysfinger, Drumstick, Potato, Brinjal)
- 1 Lemon Size Tamarind
- 1/4 tsp Turmeric Powder
- Salt As Needed
For Grinding
- 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1.5 tbsp Coriander Seeds
- 6 Red Chili
- 1/4 Cup Grated Coconut
- 1 tsp Oil
For Tempering
- 1 tsp Oil
- 1 tsp Mustard Seeds
- Few Curry Leaves
- 1 Red Chili
Instructions
- Soak the tamarind in water and extract the juice
- Pour oil in the pan and add the red chillies, channa dhal and coriander seeds and fry it until the dhal changes its color to brown. Add the cocunut and fry it till it becomes light red color.
- Grind the above ingredients to a fine paste in a mixer and keep it aside.
- Chop the vegetables into bigger pieces and cook these in a heavy bottomed pan by adding some water.
- When the vegetables are half cooked add the tamarind extract and salt and the ground paste.
- Let the kuzhambu boils till the vegetables are fully cooked and switch off the flame
- In a separate pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the curry leaves.
- Add the above seasoned ingredients to the kuzhambu
- Now the Thengai varutharaitha kuzhambu is ready to serve with plain rice
Video
Notes
- We can just use shallots (Baby Onions) and make this yummy kuzhambu instead of mixed veggies.
- Adjust the spice levels according to your needs
- Instead of channa dhal and coriander seeds, we can also use 3 teaspoon thur dhal and fry it and grind it along with fried cocunut and red chillies. This will give us another good taste of this kuzhambu.
Nutritional Info
Nutrition Facts
Thengai Varuthuaraitha Kuzhambu
Amount Per Serving
Calories 128
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Total Carbohydrates 22g
7%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Instructions:
- Soak the tamarind in water and extract the juice
- Pour oil in the pan and add the red chillies, channa dhal and coriander seeds and fry it until the dhal changes its color to brown. Add the cocunut and fry it till it becomes light red color.
- Grind the above ingredients to a fine paste in a mixer and keep it aside.
- In a pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the curry leaves.
- Add Vegetables to the pan along with water and turmeric powder and let the vegetables get cooked till they are tender
- When the vegetables are half cooked add the tamarind extract and salt and the ground paste.
Now the Thengai varutharaitha kuzhambu is ready to serve with plain rice
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Thanks ver much !
You are frying the same ingredients as for sambar and coconut is an addition.
Instead, try this- fry vendayam-perungayam, perungayam, urad dal, chillies, sesame and coconut! The taste will be different! My mother in law taught me. She is from Tirunelveli!
Sure i will try your version. Thanks a lot for sharing.