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    Home

    Thengai Aracha Kuzhambu Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

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    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.

    Thengai Aracha Kuzhambu

    This is one kulambu which I made using the fresh chettinad kulambu masala powder which I made and it was spot on. Even though it is so easy and made with just basic ingredients and no veggies, it was delicious. The flavour from the powder was really good.

    Jump to:
    • About Thengai Kuzhambu
    • Thengai Aracha Kuzhambu Ingredients
    • How to Make Thengai Kuzhambu (Stepwise Pictures)
    • Expert Tips
    • 📖 Recipe Card

    I didn't add any veggies in this, you can add whatever you have on hand. Brinjal, drumstick will be great in this.

    About Thengai Kuzhambu

    This a simple kuzhambu recipe made with ground coconut, onion, tomatoes and spice powders. If you don't have any vegetable on hand, you can make this kuzhambu in less than 15 minutes. You can use brinjal, drumstick and other vegetables in the curry.

    This kuzhambu is a popular South Indian recipe which is also known as aracha kuzhambu or arachu vitta kuzhambu.

    Similar Recipes

    Chettinad Saiva Meen Kulambu
    Puli Kuzhambu
    Maa Vatral Kuzhambu
    Sundaikai Vathal Kuzhambu
    Pumpkin Theeyal

    Thengai Aracha Kuzhambu Ingredients

    Tempering - for tempering, I used mustard, urad dal, asafoetida and curry leaves. Basic tempering.

    Onions & Tomatoes - Instead of using onions, you can use peeled shallots. You can use tomatoes for flavour.

    Chettinad Kuzhambu Masala Powder - This is a special blend of spice powder used for making the kuzhambu. It has lots of spices added in it, which makes it more tasty.

    Tamarind Pulp - for balanced sour taste you need to use a dash of tamarind.

    Coconut - fresh coconut is ground to a paste and used in making the curry.

    How to Make Coconut Kuzhambu (3 easy steps)

    Tempering - Heat oil in a kadai. Add in mustard, urad dal, asafoetida and sizzle them.

    Making Kuzhambu Base - Add in onions, chillies, tomatoes and saute till onions turn soft. Add in the masala powder and mix well.

    Thengai Kuzhambu - 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.

      How to Make Thengai Kuzhambu (Stepwise Pictures)

       

      Take all your ingredients
      Take coconut in a blender
      puree till smooth
      Heat oil in a kadai. Add in mustard and urad dal
      add in asafoetida
      onions, chillies and tomatoes
      Give a quick toss
      cook till the onions turn soft
      add in chettinad kuzhambu masala ( RECIPE HERE)
      saute for a min
      pour in water
      mix well
      season with salt
      add a little sugar
      add in tamarind water
      ground coconut
      mix well
      Keep simmering
      Cook till oil floats on top
      Serve
       

      Expert Tips

      • 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. 

      More Kuzhambu Recipes to Try

      • Village Syle Fish Curry Recipe
      • Udupi Sambar Recipe
      • Instant Rasam Recipe
      • Nadan Mambazha Kuzhambu Recipe
      • Spicy Mutton Masala Recipe
      • Meen Kuzhambu Recipe

      📖 Recipe Card

      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 Rate
      Prep Time: 10 minutes minutes
      Cook Time: 25 minutes minutes
      Total Time: 35 minutes 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

      • 1 large Onions sliced thinly
      • 1 large Tomato chopped finely
      • 2 no Green Chillies slit
      • 2 tbsp Chettinad Kuzhambu Masala Powder
      • 2 tbsp Tamarind Pulp
      • 1 tsp Salt to taste
      • ½ Sugar or Jaggery
      • 1 cup Water

      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!
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      More South Indian Recipes to Try

      • Mutton Rasam Recipe
      • Homemade Rasam Powder Recipe
      • Aval Kesari Recipe | Poha Kesari Recipe
      • Fruit Kesari Recipe
      • Medu Pakoda Recipe
      • Arisi Payasam Recipe (Rice Kheer)

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      Aarthi

      About Aarthi

      Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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