Thenga Araicha Kuzhambu | thenga Kuzhambu | Iru puli kuzhambu | iru puli kulambu | thengai aracha Kuzhambu | coconut Palakkad kuzhambu | thenga Kerala dish is a tasty South Indian rice accompaniment prepared with freshly ground coconut-based spice mixture with tamarind and curd. Kerala special Kuzhambu makes any meal extra delicious. I love coconut, it just creates magic in any recipe.Thenga Araicha Kuzhambu is a must-try recipe for all coconut lovers. When we are busy and wanted to cook a quick rice accompaniment without dal this kulambu is the answer. The blend of tamarind, coconut with freshly ground spices do magic in the dish, mild sourness from curd, and slight sweetness from jaggery complement the taste.
It is iru puli(sourness )kulambu because we use both curd and tamarind for sourness. Thenga Araicha Kuzhambu (Ground Coconut Gravy) is a recipe originally from my Aunt’s mom, which was passed on to me through my aunt and my mom. Urad dal and coconut reminded Poricha kuzhambu and poricha kootu with dal but with coconut, curd, and tamarind taste so different. This is a great accompaniment with rice, and also tastes good with any tiffin item. Being a South Indian, rice is our main food, so preparing accompaniment for rice is such a big deal.
More than cooking, thinking about what to cook is a big task. Whenever I ask Hubby to give a one-word answer always - “anything”, and that is something I hate to hear. Last week the same thing happened and I was thinking about what to cook, and I flipped some pages from my Amma’s book so that I can get some idea. Found this Thenga Aracha Kuzhambu recipe and quickly checked my fridge to see if I had the veggies to cook this. Do you like curd-based dishes? Try out other tasty yogurt dishes Mambazha pulissery Paruppu Urundai mor kuzhambu Vendakkai mor kuzhambu My aunt is from Kerala she tells me this Thenga Aracha Kuzhambu is a popular dish there. I am not sure whether this is an authentic recipe but it widely appreciated in our home and I started doing it my Aunt’s way.
If you are interested in some tasty South Indian kuzhambu varieties in TMF, Kuzhambu varieties with tamarind Kuzhambu varieties without tamarind
Ingredients:
Drumstick - 1, cut into finger-sized pieces Mixed Vegetable - 2 cups (I took 1 brinjal, 1 carrot, 3 ladies finer, 1/2 chayote, and 1 potato) Tamarind - A gooseberry size ball Turmeric Powder - ¼ tsp Thick Curd - 1/2 cup Salt - as needed Jaggery – 1 tsp
For Kuzhambu masala
Urad Dal - 1 tbsp Fenugreek seeds - 1/4 tsp Rice - 1/4 tsp Dried Red Chilli - 3(According to your spice level) Shredded Coconut - 3/4 cup
For Tempering
Coconut oil - 1 tablespoon + 1/4 tsp Mustard Seeds - 1/2 tsp Fenugreek - 1/4 tsp Curry Leaves - few
how to make thenga aracha kuzhambu with step by step pictures
Soak the tamarind in warm water for 10 - 15 minutes and extract the juice from it, by adding 2 cups of water Dry roast the urad dal, fenugreek seeds, rice, and red chilies till it becomes golden brown. Once it comes to room temperature, add coconut and little water to make the kuzhambu masala
Add oil to the pan. When the oil is hot, add mustard seeds and fenugreek. Once it splutters, add curry leaves After waiting for curry leaves 2-3 times add the chopped vegetables, turmeric powder and saute for 3-4 mins
Pour a cup of water, cover and cook till the veggies are 3/4th cooked
Add tamarind extract and salt. Cook till raw tamarind smell goes and vegetables are cooked
Add the ground paste and water; cook for 4-5 minutes
Add jaggery and mix well
Take the curd in a small bowl and mix well. Add the curd and simmer Cook for a minute in low flame
Add coconut oil and mix well. finally, add the tempering and switch off
