Sunday, October 7, 2012

Thenga Aracha Kuzhambu





It’s time for this month’s magic mingle. The magic ingredients for the month are coconut and fenugreek seeds. When I saw the ingredients, I had no doubt of what I’ll be making. It had to be this Thenga Aracha Kuzhambu literally translates into Ground Coconut Gravy

This is a typical, Trivandrum side kuzhambu, which I learnt from my SIL who hails from the land of Lord Padmanabha. It is a very flavorful kuzhambu with the lovely aroma of fenugreek seeds. A great alternative if you are bored of your regular Sambar. Tastes great with plain white rice and any vegetable stir fry or thoran.



Serves 3 to 4

What you’ll need
  1. Drumstick – 1, cut into finger sized pieces
  2. Pumpkin – 100 gms, cut into big cubes
  3. Tamarind – A gooseberry size ball
  4. Turmeric Powder – ¼ tsp
  5. Salt to taste
  6. Jaggery – 1 tsp

For the spice paste
  1. Split Urad Dal – ½ tsp
  2. Fenugreek seeds – 1 tsp
  3. Dried Red Chilly – 3 to 4
  4. Fresh scraped coconut – 1 ½ cup

For Tempering
  1. Coconut oil – 2 tsp
  2. Mustard Seeds – 1 tsp
  3. Curry Leaves – few sprigs

Method
  1. Soak the tamarind in hot water for 10 minutes and extract the juice from it, by adding about 2 cups of water.
  2. Add the chopped vegetables, turmeric powder, salt to taste and jaggery.
  3. Bring to boil and cook on medium flame till the vegetables are done.
  4. In the meanwhile, heat a small frying pan, with ½ tsp of oil, fry the urad dal,  fenugreek seeds and red chillies. Take care not to burn the fenugreek at the same time it should be fried well else it will give a bitter taste.
  5. Grind the above with fresh coconut into a smooth paste adding little water.
  6. Once the veggies are cooked add the ground paste, mix well. Check for seasoning.
  7. Let this simmer on low flame, remove from flame when the kuzhambu starts frothing. Do not allow to boil.
  8. Heat a frying pan with the remaining oil, temper with mustard seeds and curry leaves.

Serve hot with plain rice and any thoran or poryial.






25 comments:

Sanoli Ghosh said...

wow.......this kuzhambu looks really scrumptious, very new to me. Finger licking good recipe dear.

Today's recipe:
http://sanolisrecipies.blogspot.com/2012/10/dal-palak.html

jeyashrisuresh said...

This recipe is totally new to me. Quite flavorful and interesting

Mélange said...

Yum...Needless to say,however I resist a kuzhambu like this is my pick always ! Truly rich and yummy kaveri ..

Jaleela said...

Nice theengka kuzampu, Healthy combo meal

Roshni said...

Super kozhambu kaveri.. one of my fav.. my mom used to make and i think it is my fav kozhambu of all the ones my mom made... you have made it perfectly

Priya said...

Wish to have this inviting and super flavourful kuzhambu for my lunch today, fingerlicking gravy.

Vimitha Anand said...

New variety... Will try soon dear.. Nice curry

Faseela Noushad said...

traditional recipe....yummy

Priya R said...

looks so yum and will sure try this, pics make it look so real

Priya
Cook like Priya




Premalatha Aravindhan said...

wow dear,this is very tempting,will try for sure...

Julie said...

wow..Looks healthy & delicious!!
Join my ongoing EP events-Rosemary OR Sesame @ Now Serving

ShoGun said...

Wow Kaveri!!! Really very good. Will definitely try this item. i liked it

PT said...

delicious kuzhambu..

Suja Manoj said...

Perfect with rice,yummy

divya said...

wooow....drooling here..Looks awesome n so tempting!!!

Follow Foodie said...

Yummy!
Today's Menu-Vegetable Pasta Recipe

SouthIndianHome said...

Never tasted this. Looks yummy. Will try this for sure.

Nagashree said...

Such a comfort food, love the flavors.

Reshmi Mahesh said...

Recipe is new to me...Looks very delicious...

Prathima Rao said...

Super delicious kuzhambu!!
Prathima Rao
Prats Corner

Archana said...

Wow that sound so delicious. Bookmarking it.

Swathi Iyer said...

I miss my mom Kaveri. This post reminds her cooking. Lovely.

Gayathri Kumar said...

Kulambu looks so inviting...

Radhakrishnan Hariharan said...

Hi - my mother used to do it this Kuzhambu slightly different. She did not use Urad Dal.
Season Mustard seeds; add Methi seeds and fry till a nice smell emanates. Add curry leaves (3 or 4 sprigs) and roast it and keep it aside all these separately. Then, in the same kadai, roast the Red Chillies also.

Now grind the coconut + red chillies + a spoonful of rice (for thickening) coarsely. In the end, add the mustard + methi + curry leaves and run it for a two seconds.

Add this to the cooked vegetables in tamarind water and put off the flame once the gravy froathes..

Season it with mustard + one or two red chillies. Sprinkle little curry leaves.

Tastes very Yummy...

ramakrishnan said...

i like the posting.
anyways my mother is specialist in this and also palakkad style like aviyal, etc..

cooking is wonderful thing. everyone should enjoy cooking. its more interesting than eating.. :)

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