November 11, 2015

Thengai Araicha (Ground Coconut) Kuzhambu


This kuzhambu is the iconic kuzhambu variety of Southern parts Tamilnadu and Kerala Brahmin families. We call this as Thengai araicha kuzhambu. It suits rice and also serves as the side dish of Idli, Idiyappam, Aappam and Dosa...


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Ingredients needed for Thengai Araicha Kuzhambu:

Traditional vegetables like Pumpkin, drumstick, Brinjal or Ashgourd - 1 cup 

Tamarind juice extracted from a gooseberry sized one 3 cups

Grated coconut - 2 table spoons

Thick Butter milk in milk shake consistency 2 cups

Required salt

Coconut 2 tb spoons


Mustard seeds 1/2 tea spoon for seasoning

Curry leaves



For Kuzhambu Paste:

Fenugreek seeds 1/2 tea spoon
Raw rice 1 tea spoon
Green chillies 3
red chillies 2
Oil 1 tea spoon



  

Method for making Thengai Araicha Kuzhambu:


Heat a pan with 1 tea spoon of oil and fry raw rice, red chillies and fenugreek seeds to golden brown.
When the seeds started turning brown add the green chillies too and stir for 30 seconds.
Switch off the stove.














Add two tb spoons of grated coconut or 6 to 7 pieces of coconut to the fried stuff and ground to smooth pasted with water.
Add the paste to the butter milk and stir well and keep aside without any lumps.
Boil the tamarind juice in a pan with salt and vegetable. (Ash gourd).
Once the vegetable becomes soft and the tamarind reduces to half in quantity and buttermilk mix to the boiling stuff and mix well.











Keep the flame in low and wait till the bubbles form and give astir and switch off the stove.
Do the seasoning in a teaspoon of coconut oil with mustard seeds and curry leaves.

 

 





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