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Thenga Aracha Kuzhambu

5 from 1 vote
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Course: Kuzhambu
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan


  • Drumstick - 1 cut into finger sized pieces
  • Mixed Vegetable - 2 cups I took brinjal, carrot, ladies finger and potato
  • Tamarind - A gooseberry size ball
  • Turmeric Powder - ¼ tsp
  • Curd - 1/2 cup
  • Salt - as needed
  • Jaggery – 1 tsp
  • For the spice paste
  • Urad Dal - 1 tbsp
  • Fenugreek seeds - 1/4 tsp
  • Rice - 1/8 tsp
  • Dried Red Chilli - 3 According to your spice level
  • Shredded Coconut - 3/4 cup
  • For Tempering
  • Coconut oil - 1 tbsp
  • Mustard Seeds - 1/2 tsp
  • Fenugreek - 1/4 tsp
  • Curry Leaves - few


  • Soak the tamarind in warm water for 10 - 15 minutes and extract the juice from it, by adding 2 cups of water
  • 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 the kuzhambu masala
  • Add oil to the pan. When the oil is hot, add mustard seeds and fenugreek. Once it splutters, add curry leaves
  • After waiting curry leaves for 2-3 times add the chopped vegetables, turmeric powder and saute for 3-4 mins 
  • Pour a cup of water, cover and cook till the veggies are 3/4th cooked
  • Add tamarind extract and salt. Cook till raw tamarind smell goes and vegetables are cooked
  • Add the ground paste and cook for 3-4 minutes
  • Take the curd in a small bowl and mix well. Add the curd And simmer
  • Cook for 30 seconds and  switch off


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  1. Any veggies of choice can be used for kuzhambu
  2. For quick kuzhambu add Vegetables in a separator and pressure cook for 1 whistle
  3. Adjust the tamarind according to the sourness
  4. After adding curd do not cook the kuzhambu for longer time 
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