Thenga Aracha Kuzhambu | Thengai Aracha Kuzhambu

4.41 from 10 votes

Thenga Aracha Kuzhambu | Thengai Aracha Kuzhambu

Thenga Aracha Kuzhamu is a one of the popular kuzhambu in Nanjil (Kanyakumari) Nadu and also in some parts of Kerala. This Kuzhambu is made using ground coconut along with spices and cooked along with tamarind water. It's an alternate to our routine Sambar / Vathakuzhambu / Mor kuzhmabu. This goes very well with rice and also as an accompaniment to Idli / Dosa

Prep Time10

Cook Time20

Total Time30

Course: Kuzhambu

Cuisine: Nanjil Nadu, South Indian

Servings: people

Calories: 24kcal

Author: Sowmya Venkatachalam

Equipment

Mixer Grinder

Ingredients

Preferred Vegetables for the Kuzhambu

½ nos Raw Banana (you can also use any root vegetables)
50 grams Cucumber
3 nos Ladysfinger (or Brinjal / Drumstick)

Other Ingredients

1 small lemon size Tamarind (or 2 tablespoon of Tamarind Paste)
1½ teaspoon Salt (adjust to your taste)
¼ teaspoon Turmeric Powder

Ingridents for making Coconut Masala

½ teaspoon Cooking Oil
6 nos Red Chili (adjust to your spice level)
½ teaspoon Fenugreek seeds
½ cup Grated Coconut
1 teaspoon Raw Rice

For Tempering

1 teaspoon Cooking Oil
1 teaspoon Mustard seeds
1 sprig Curry leaves

Instructions

Preparation

Soak the tamarind in water and extract the juice and keep it aside.
Wash the vegetabels, chop them in bigger sizes and keep it aside. Soak 1 teaspoon of raw rice in water.

Preparation of Coconut Masala

Heat the oil in the pan and add red chili and fenugeek seeds and fry till the fenugeek seeds color slightly change. Remove from flame and add it to mixer along with soaked rice
Add grated coconut to the mixer and grind all of these to a nice paste

Making of the Kuzhambu

Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves followed by chopped vegetables and saute for a minute
Add a cup of water and allow the vegetables to cook. When the vegetables are cooked, add tamarind extract along with salt and allow the mixture to boil to to avoid raw smell of tamarind.
Finally add the ground paste and mix it well and when the mixture starts frothing, remove it from flame
Spicy and yummy Thengai Aracha Kuzhambu(Cocunut Ground Kuzhambu) is now ready to serve

Notes

You can your choice of vegetables - Preferable vegetables are Cucumber, Drumstick, Ladysfinger, any root vegetables or Brinjal
You can use fresh / frozen or even unsweetend desiccated coconut.
Along with Red Chili and Fenugreek seeds, you can also add ½ teaspoon of Urad dal while frying

Nutrition