Go Back
–+ servings

Thengai Kuzhambu Recipe | Thenga Aracha Kuzhambu Recipe

Thengai Aracha Kuzhambu with Step by Step Pictures. Thengai Kuzhambu made with onion, tomato, ground coconut masala which taste delicious. Learn how to make thengai kuzhambu with stepwise pictures.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 116kcal

Equipment

  • Blender
  • Cooking pot

Ingredients

For Tempering

  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Split Urad Dal
  • ½ tsp Asafoetida
  • 2 sprig Curry Leaves

For Kuzhambu

For Grinding

  • ½ cup Fresh Coconut grated

Instructions

  • Grind coconut into a smooth paste. Set aside.
  • Heat oil in a kadai. Add in mustard, urad dal, asafoetida, curry leaves and sizzle them. Add in onions, chillies, tomatoes and saute till onions turn soft. Add in the masala powder and mix well.
  • Add in water along with salt, sugar, tamarind and coconut paste. Bring this to a boil, simmer for 10 mins or till oil floats on top. Serve

Notes

  • Instead of using kuzhambu milagai thool, you can use chilli powder, coriander powder.
  • Instead of using onions, you can use peeled shallots.
  • You can use brinjal, drumsticks, potatoes, or any vegetable in the kuzhambu. 

Nutrition

Serving: 1servings | Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 594mg | Potassium: 256mg | Fiber: 3g | Sugar: 7g | Vitamin A: 421IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook