Thenga Aracha Kuzhambu(Thirunelveli style)

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Coconut and fenugreek seeds are the magic ingredients for this Kuzhambu. Thenga Aracha Kuzhambu translates literally into Ground Coconut Gravy. I learnt this from my mother-in-law It is a kuzhambu with the beautiful aroma of fenugreek seeds. A excellent alternative to Sambar. Good tastes with simple white rice and stir fry vegetable.

What you’ll need
  1. Tamarind – A gooseberry size ball
  2. Turmeric Powder – ¼ tsp
  3. Salt to taste
  4. Asafoetida- a pinch
  5. Jaggery – 1 tsp

For the spice paste
  1. Tuvar dal –2 tblsp
  2. Fenugreek seeds – 1 tsp
  3. Dried Red Chilly – 6 to 7
  4. Fresh scraped coconut – 1 ½ cup
For Tempering

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


Vegetables Used:(any one)

Drumstick,chow-chow,potato,carrot


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 tuvar 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 curry

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