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Ulli Thengai Aracha Kuzhambu | Coconut Masala Kuzhambu
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5 from 3 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Kuzhambu
Cuisine: Nanjil Nadu, South Indian, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 24kcal
Author: Sowmya Venkatachalam


  • Mixer Grinder


  • 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



  • 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.



  • 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 


Serving: 0.5cup | Calories: 24kcal | Carbohydrates: 1.9g | Protein: 1.1g | Fat: 8.7g | Saturated Fat: 0.4g | Sodium: 190mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 1.2g