Thenga Aracha Kuzhambu

Thenga Aracha 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. This is a great accompaniment with rice, and also tastes good with any tiffen item. Being a South Indian, rice is our main food, so preparing accompaniment for rice is such a big deal. More than cooking, to think what to cook is a big task. Whenever I ask Hubby gives a one word answer always – “anything”, and that is something I hate to hear. Last week the same thing happened and I was thinking what to cook, and I flipped some pages from my Amma’s book, so that I can get some idea. Found this recipe and quickly checked my fridge to see if I had the veggies to cook this. I am not sure whether this is how it should be cooked, but I love my Aunt’s version.

Thenga Aracha Kuzhambu

Preparation Time : 10 mins | Soaking Time: 15 minutes |  Cooking Time : 20 mins | Serves : 3

Recipe Category: Rice Accompaniment/Side Dish

Ingredients:

Drumstick – 1, cut into finger sized pieces

Mixed Vegetable –  1 cup (I took brinjal, carrot, ladies finger and potato)

Tamarind – A gooseberry size ball

Turmeric Powder – ¼ tsp

Curd – 3 tbsp

Salt – as needed

Jaggery – 1 tsp

For the spice paste

Urad Dal – 1 tbsp

Fenugreek seeds – 1/2 tsp

Rice – 1/8 tsp

Dried Red Chilli – 3 – 4 (According to your spice level)

Shredded Coconut – 1/2 cup + 2 tbsp

For Tempering

Coconut oil – 1 tbsp

Mustard Seeds – 1/8 tsp

Fenugreek – 1/8 tsp

Curry Leaves – few

Method:

• 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 chillies till it becomes golden brown. Once it comes to room temperature, add coconut and little water to make a  paste

• Add oil to the pan. When the oil is hot, add mustard seeds and fenugreek. Once it splutters, add the chopped vegetables, turmeric powder and saute for 5-6 mins till its half cooked

• Add tamrind puree and salt. Cook till raw smell goes and vegetables are cooked. Add the ground paste and cook for 3-4 minutes. Add curd and switch off. We had it with Rice and Vazhakkai Podi Curry

 

Tagged: araicha, araitha, aricha, curd, ground, kulambu, Masala, Recipe, tamrind, thengai, varieties, varuthu, yogurt