Ulli Thengai Aracha Kuzhambu | Coconut Masala Kuzhambu
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.
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
Ulli Thengai Aracha Kuzhambu | Coconut Masala Kuzhambu
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 24kcal
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.
Print Recipe
Ingredients
- 15-20 nos Shallots / Baby Onions
- 1 small lemon size Tamarind 2 tbsp tamarind concentrate
- 1.5 tsp Salt (adjust to your taste)
For Coconut Masala Paste
- 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
For Tempering
- 1 tbsp Cooking Oil
- ½ tsp Mustard seeds
- 1 fistful Curry leaves
Instructions
Preparation
- Soak the tamarind in the water and extract the juice
- Peel the skin of the baby onion and keep it aside.
Making of the Coconut Masala
- Pour a teaspoon of the oil in the pan and fry the red chillies, fenugeek seeds, channa dhal and coriander seeds till the dal color changes to light brown. Make sure that the ingredients don't get burn out. Remove this and add it to the mixer and allow it to cool off.
- Add grated coconut to the mixer with other grinding ingredients. Grind them all to a nice paste by adding little water.
Making of the Kuzhambu
- Heat the heavy bottomed vessal. 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.
- 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 coconut masala paste. When the kuzhambu starts to boil, switch off the flame.
- The Ulli Thengai Aracha Kuzhambu is ready to serve with plain rice.
Video
Notes
- Instead of Ulli, you can add other vegetables also. But Baby Onion give wonderful flavor and taste to the kuzhambu
- You can use fresh / frozen or even unsweetend desiccated coconut.
- Along with Red Chili and Fenugreek seeds, you can also add 1/2 tsp of Urad dal while frying
Nutritional Info
Nutrition Facts
Ulli Thengai Aracha Kuzhambu | Coconut Masala Kuzhambu
Amount Per Serving (0.5 cup)
Calories 24
Calories from Fat 78
% Daily Value*
Fat 8.7g13%
Saturated Fat 0.4g3%
Sodium 190mg8%
Potassium 46mg1%
Carbohydrates 1.9g1%
Fiber 0.4g2%
Sugar 1.2g1%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
- Now the ulli thengai araitha kuzhambu is ready to serve with plain rice.
Ulli Thengai Araitha kuzhambu |
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Can we use puli kulambu powder
you can use 2 teaspoon of Puli kuzhambu power and fry half quantity of the grinding ingredients and grind it with coconut.