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.
Equipment
Blender
Cooking pot
Ingredients
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- ½ teaspoon Asafoetida
- 2 sprig Curry Leaves
For Kuzhambu
- 1 large Onions sliced thinly
- 1 large Tomato chopped finely
- 2 no Green Chillies slit
- 2 tablespoon Chettinad Kuzhambu Masala Powder
- 2 tablespoon Tamarind Pulp
- 1 teaspoon 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
Nutrition Facts
Thengai Kuzhambu Recipe | Thenga Aracha Kuzhambu Recipe
Serving Size
1 servings
Amount per Serving
Calories
116
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
594
mg
26
%
Potassium
256
mg
7
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
421
IU
8
%
Vitamin C
30
mg
36
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.