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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 1 brinjal, 1 carrot, 3 ladies finer, 1/2 chayote, and 1 potato
  • Tamarind - A gooseberry size ball
  • Turmeric Powder - ¼ tsp
  • Thick Curd - 1/2 cup
  • Salt - as needed
  • Jaggery – 1 tsp

For Kuzhambu masala

  • Urad Dal - 1 tbsp
  • Fenugreek seeds - 1/4 tsp
  • Rice - 1/4 tsp
  • Dried Red Chilli - 3 According to your spice level
  • Shredded Coconut - 3/4 cup

For Tempering

  • Coconut oil - 1 tablespoon + 1/4 tsp
  • 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 chilies 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 for curry leaves 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 water; cook for 4-5 minutes
  • Add jaggery and mix well
  • Take the curd in a small bowl and mix well. Add the curd and simmer
  • Cook for a minute in low flame
  • Add coconut oil and mix well. finally, add the tempering 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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