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.
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.
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.
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1.5tbspCoriander Seeds
6Red Chili
1/4CupGrated Coconut
1tspOil
For Tempering
1tspOil
1tspMustard Seeds
FewCurry Leaves
1Red 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 128Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 22g7%
Protein 6g12%
* 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
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!
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.