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.

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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

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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

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  • 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

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  • 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

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48 thoughts on “Thenga Aracha Kuzhambu

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    […] in food and I love coconut flavor. I have posted couple coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  […]

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  4. natasha July 14, 2014 at 7:59 PM Reply

    Dear Vidya…I finally cooked this recipe…we all loved it…thanks…I have also put up its picture on my blog and for the recipe linked yours…thanks…

    • Traditionally Modern Food July 14, 2014 at 9:18 PM Reply

      Thanks for trying my recipe Natasha:) Looks Awesome

      • natasha July 16, 2014 at 12:37 AM

        Thanks to you…we loved it…my sister rates the recipes like star which means plz make it regular…she gave it a star in our house:-)

      • Traditionally Modern Food July 16, 2014 at 5:11 AM

        I am very glad to hear:) If younger one likes a recipe then thats most cooked. Having a sis I can very well relate:)

  5. […] Vidya from Traditionally Modern Food – Thenga Aracha Kuzhambu  […]

  6. Patty Nguyen June 29, 2014 at 10:38 PM Reply

    I was rasied on rice as well, Vidya. So good, isn’t it? Your coconut gravy looks deliciously thick and rich. 🙂

  7. apuginthekitchen June 28, 2014 at 6:43 PM Reply

    I think this sounds wonderful, love the coconut gravy, I just wondered what is a drumstick? I think of chicken but I don’t see any chicken in the preparation and it seems like this is vegetarian.

  8. Sue Slaght June 27, 2014 at 10:44 PM Reply

    We will be right over for dinner. 🙂 Looks delicious.

  9. nancyc June 27, 2014 at 9:57 PM Reply

    This sounds like a very yummy dish! 🙂

  10. swathiiyer June 27, 2014 at 9:48 PM Reply

    Delicious curry love to have with my rice.

  11. simplyvegetarian777 June 27, 2014 at 8:18 PM Reply

    My kind of curry Vidya. Loved it.

  12. Liz June 27, 2014 at 12:20 PM Reply

    I love ground coconut gravy, yum!

  13. Saba-Thambi June 27, 2014 at 8:27 AM Reply

    looks yummy! I should try it one day.

  14. How to Philosophize with Cake June 27, 2014 at 7:03 AM Reply

    That looks delicious! So many flavors to love in here! 🙂

  15. Chitra Jagadish June 27, 2014 at 3:16 AM Reply

    rice, curry, kuzhambu what a wonderful combo Vidya. …very tempting….

  16. kurinji June 27, 2014 at 2:39 AM Reply

    delicious kuzhambu….

  17. Asmithaaa June 27, 2014 at 1:08 AM Reply

    yummy…rich veggie curry vidya!!!…. is it Avial??? in Kerala they prepare na??

    • Traditionally Modern Food June 27, 2014 at 10:35 AM Reply

      No Ashmitha for Aviyal we won’t add tamrind and paste is different. This is my Aunt’s recipe, she is from trivandrum

      • Asmithaaa July 1, 2014 at 12:40 AM

        Oh okay Vidya 🙂

  18. natasha June 27, 2014 at 12:48 AM Reply

    Yumm…shall make it someday….

  19. Ahila June 27, 2014 at 12:02 AM Reply

    The coconut gravy looks delicious, Vidya 🙂

  20. feedingthesonis June 26, 2014 at 11:57 PM Reply

    Looks so delicious😊 My DH also says cook “anything” and I get so frustrated lol If only there was recipe for “anything” I’de cook it for him hehe😆

    • Traditionally Modern Food June 27, 2014 at 10:39 AM Reply

      Thanks Sanjana:) I guess “anything” is universal husband’s reply:d if you find “Anything” recipe pls let me know. I will also cook the same Lol

  21. Lori June 26, 2014 at 11:55 PM Reply

    I know, its not always easy coming up with something to cook! Looks like you found a wonderful recipe. Malar recently told me what jaggery is, so it is fun to look at your ingredients and know what they are! 🙂

    • Traditionally Modern Food June 27, 2014 at 10:43 AM Reply

      Yes Lori very true:) Thanks and yes I saw in Malar’s blog she has shared a link about Jaggery. I love blogging, help me to know lot of Interesting stuffs from friends like you all

  22. Malar June 26, 2014 at 11:49 PM Reply

    Wow this looks very nice Vidya, colorful 🙂

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