Ulli Thengai Aracha Kuzhambu | Coconut Masala Kuzhambu

Name: Ulli Thengai Aracha Kuzhambu | Coconut Masala Kuzhambu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 15-20 nos Shallots / Baby Onions; 1 small lemon size Tamarind (2 tbsp tamarind concentrate); 1.5 tsp Salt ((adjust to your taste)); 1 tbsp Cooking Oil; 2 tsp Chana Dal; 1 tbsp Coriander seeds; 8 nos Red Chili ((adjust to your spice level)); ½ tsp Fenugreek seeds; 1 cup Grated Coconut (1 cup = 250 ml); 1 tbsp Cooking Oil; ½ tsp Mustard seeds; 1 fistful Curry leaves

Posted on Feb 28th, 2014

by Sowmya Venkatachalam

Categories:

5 from 3 votes

Ulli Thengai Aracha Kuzhambu is a flavorful and tasty kuzhambu made using coconut ground masala. As we are using baby onion (ulli) as a key ingredient its called Ulli Thenga aracha kuzhambu. It's commonly made in Nanjil Nadu (Kanyakumari District). For a change to conventional Sambar / Puli Kuzhambu we can make this Kuzhambu for the lunch.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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Ulli Thengai Aracha Kuzhambu is a flavorful and tasty kuzhambu. In this kuzhambu, we are cooking Baby Onions (Ulli) along with freshly ground coconut masala paste are cooked along with the tamarind water. We don’t use dal for this making this kuzhambu instead we are using only the ground coconut masala. This is one of the common kuzhambu in the Nanjil Nadu (Kaynakumari District). This will also go very well as an accompaniment to Idli / Dosa.

You may also want to try other Nanjil Nadu special recipes

Thengai Aracha Kuzhambu – Similar to this kuzhambu but without adding coriander seeds.
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 Ulli Thengai Aracha Kuzhambu

Method to make Coconut Masala Kuzhambu:

Soak the tamarind in the water and extract the juice

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

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

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

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.