Thenga aracha kuzhambu is a South Indian coconut curry. Coconut is generally used in South Indian curries.
In this recipe, roasted coconut is used, which gives a different taste to the curry.
This dish is best served with rice. Do try this easy thenga aracha kuzhambu.
Thenga Aracha Kuzhambu recipe
Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
A delicious coconut based gravy with vegetables and spices.
Ingredients
- 1 onion, sliced
- 1 potato, large
- Small lemon-sized ball of tamarind
- 1 carrot
- 1 tomato, medium-sized
- 1/4 tsp turmeric powder
- Salt to taste
To Roast and Grind
- 1 tbsp coriander seeds
- 4-5 dry red chillies
- 1 tbsp urad dal / ulutham paruppu
- 1 tbsp chana dal / kadalai paruppu
- 1/4 tsp fenugreek seeds / methi seeds
- 1 tsp cumin seeds / jeera
- 1/2 cup grated coconut
For Seasoning
- 1 tsp mustard seeds
- 1 tsp broken urad dal
- A few curry leaves
Instructions
- Heat 1 tsp oil in a pan. Fry coriander seeds, dry red chillies, urad dal, chana dal, jeera and fenugreek seeds till they change color to light brown
- Remove and keep aside
- Add the grated coconut and fry till its color changes to golden brown. Make sure that you don’t burn the coconut
- Remove and let it cool. Then grind the above ingredients together to a smooth paste, adding little water. Keep aside
- Slice onions and chop tomatoes finely
- Soak tamarind in water and extract the tamarind juice
- Chop potato into cubes and slice the carrot. Boil them till they turn soft and keep aside
- Heat 2 tsp oil in a pan. Add mustard seeds
- When mustard seeds splutter, add urad dal and curry leaves
- Once the dal turns brown, add sliced onions
- Saute till onions turn translucent
- Then add chopped tomatoes along with tamarind extract, salt and turmeric powder
- Add 1 cup water and let the gravy come to a boil
- Now add the boiled vegetables along with the ground coconut paste and mix well
- Let this simmer for around 4-5 minutes and remove from heat
- Thenga aracha kuzhambu is now ready to be served with rice
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