Thengai Varuthuaraitha Kuzhambu
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.
Servings: 4 people
Calories: 128kcal
Ingredients
- 1 Cup Mixed Vegetables (Ladysfinger, Drumstick, Potato, Brinjal)
- 1 Lemon Size Tamarind
- ¼ teaspoon Turmeric Powder
- Salt As Needed
For Grinding
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1.5 tablespoon Coriander Seeds
- 6 Red Chili
- ¼ Cup Grated Coconut
- 1 teaspoon Oil
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
- 1 Red 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.
Nutrition
Calories: 128kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g