Thengai aracha kuzhambu recipe

Thengai aracha kuzhambu recipe | Thengai kuzhambu, no onion garlic, kuzhambu recipe. Thengai kuzhambu recipe without any cooked dal and sambar podi. A traditional recipe of Thengai kuzhambu with full video and step by step instructions.

We South Indians make varieties of kuzhambu recipes at home. I have posted many Kuzhambu varieties in Jeyashri’s kitchen. This Thengai kuzhambu I learnt from my friend Banu and tried this few weeks back. Everyone at home loved this, so I thought I will share this recipe with you all.

This is similar to Varuthu aracha kuzhambu but with fewer ingredients. The flavor and taste of this kuzhambu was too aromatic. I used drumstick for making this thenga aracha kuzhambu but you can use ladies fingers or brinjals too.

The ground paste adds thickness to the thenga aracha kuzhambu.

You can also check out

• Varuthu aracha kuzhambu
• Coriander leaves sambar
• Brinjal gravy

Thengai aracha kuzhambu

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Thengai aracha kuzhambu

Traditional coconut-based South Indian gravy to pair with hot rice

Course Accompaniments, Lunch, Main Course

Cuisine Indian

Keyword South Indian lunch recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 Drumstick
• Lemon sized tamarind
• 3 tsp sesame oil
• 2 tsp sesame oil
• ½ tsp mustard seeds
• 1.5 cups water for tamarind extract
• Salt as needed
• ½ tsp turmeric powder
• Few curry leaves
• To roast and grind
• 1 tsp cooking oil
• 1 tsp Urad dal
• 3 tsp Chana dal
• ½ tsp methi seeds
• 6 red chili
• ½ cup fresh coconut

Instructions

• Soak a lemon sized tamarind in ½ cup hot water for 10 minutes.
• Take tamarind extract by adding 1 cup of water.
• Keep it aside.
• In a pan add 1 tsp oil and add the urad dal, chana dal, vendhayam (methi seeds), and red chili.
• Roast till golden brown.
• At this stage add the grated fresh coconut.
• Roast till the coconut becomes golden brown.
• Allow this to cool completely and grind this into a fine paste.
• You can add little water while grinding this paste.
• Keep this aside.
• In a pan add the cut drumstick and the tamarind extract.
• You can use brinjal or ladies finger instead of drumstick.
• In that case saute them in 2 tsp of oil and then add the tamarind water.
• Add turmeric powder and salt.
• Let this boil for 7-10 minutes, till the drumstick becomes soft.
• If using ladies finger or brinjal it will get cooked fast, so boil till the raw smell of the tamarind goes off.
• Add the ground paste to this now.
• Mix well and allow this to boil nicely.
• If it is too thick you can add little water to adjust the consistency.
• If it is slightly watery, do not add any rice flour, as this will get thickened after it is boiled.
• Boil for 3 minutes.
• Switch off the flame.
• In a pan add 2 tsp sesame oil and add mustard seeds.
• Once it splutters switch off the flame and add the curry leaves.
• Add this to the thengai aracha kuzhambu.
• Serve this with plain rice or with Ven Pongal too.

Video

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Notes

1.Instead of drumstick you can add brinjal or ladies finger. Saute and add them to the
tamarind water.
2. Add red chilis as per your preference.
3. Thengai kuzhambu goes well with plain rice and Ven Pongal too.

• Soak a lemon sized tamarind in ½ cup hot water for 10 minutes.
• Take tamarind extract by adding 1 cup of water.
• Keep it aside.

• In a pan add 1 tsp oil and add the urad dal, chana dal, vendhayam (methi seeds), and red chili.
• Roast till golden brown.

• At this stage add the grated fresh coconut.
• Roast till the coconut becomes golden brown.

• Allow this to cool completely and grind this into a fine paste.
• You can add little water while grinding this paste.
• Keep this aside.

• In a pan add the cut drumstick and the tamarind extract.
• You can use brinjal or ladies finger instead of drumstick.
• In that case, saute them in 2 tsp of oil and then add the tamarind water.
• Add turmeric powder and salt.
• Let this boil for 7-10 minutes, till the drumstick becomes soft.
• If using ladies finger or brinjal it will get cooked fast, so boil till the raw smell of the tamarind goes off.

• Add the ground paste to this now.
• Mix well and allow this to boil nicely.
• If it is too thick you can add little water to adjust the consistency.
• If it is slightly watery, do not add any rice flour, as this will get thickened after it is boiled.
• Boil for 3 minutes.
• Switch off the flame.

• In a pan add 2 tsp sesame oil and add mustard seeds.
• Once it splutters switch off the flame and add the curry leaves.
• Add this to the thengai aracha kuzhambu.

• Serve this with plain rice or with Ven Pongal too.