Thenga Aracha Kuzhambu | Thengai Arachivitta Kulambu | Thengai Araitha Kuzhambu
 
Prep time
Cook time
Total time
 
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Recipe type: Kuzhambu
Cuisine: Indian
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 - ½ tsp
  • Rice - ⅛ tsp
  • Dried Red Chilli - 3 - 4 (According to your spice level)
  • Shredded Coconut - ½ cup + 2 tbsp
  • For Tempering
  • Coconut oil - 1 tbsp
  • Mustard Seeds - ⅛ tsp
  • Fenugreek - ⅛ tsp
  • Curry Leaves - few
Method
  1. Soak the tamarind in warm water for 10 - 15 minutes and extract the juice from it, by adding 2 cups of water
  2. 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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  4. 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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  6. 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
Recipe by Traditionally Modern Food at http://traditionallymodernfood.com/index.php/2014/06/26/thenga-aracha-kuzhambu/