Friday 25 March 2016

Thengai Aracha Kuzhambu/Masala Coconut Gravy - No Onion No Garlic Recipe

If you are searching for a lipsmacking, flavourful gravy prepared simply with loads of coconut, then this Thenga arach kuzhambu will definitely please your tastebuds. No onion, no garlic is needed and any combination of vegetables works awesome for making this easy breezy, fingerlicking kuzhambu. Served with hot steaming rice with papads or with boiled eggs, one can enjoy their meal without any fuss. This gravy takes hardly less time to get ready,apart from chopping vegetables you doesnt need anything specific for making this lipsmacking kuzhambu. This gravy is a traditional kuzhambu and this dish makes an excellent side dish to enjoy thoroughly with idlies or dosas.

Masala coconut gravy, thenga aracha kuzhambu

If you have seen my earlier post, you may know that this week's blogging marathon's posts are prepared with coconut as main ingredient. Yes am running this week's theme with Cook with coconut,after a protein rich and easy breezy laddoos my today's post goes for this very eye catchy kuzhambu. I used Kashmiri red chillies instead of usual dry red chillies for making this coconut loaded gravy, obviously the colour of the gravy came out extremely catchy. You can enjoy this gravy thoroughly with rice or idlies,dosas or else along with rotis depending upon your choice.

Thengai Aracha Kuzhambu,Grounded Coconut gravy

2cups Mixed Vegetables (i used drumsticks, potato)
1cup Tamarind extract
1/4tsp Turmeric powder
1tsp Mustard seeds
Few curry leaves

To grind:
1tsp Urad dal
1tsp Fenugreek seeds
4nos Kashmiri dry chillies
1cup Grated coconut

Dry roast the urad dal, fenugreek seeds and dry chillies in a pan,once a nice aroma comes,put off the stove.

Grind this roasted spices with coconut as thick smooth paste by adding enough water.

Now heat enough oil in a pan, let splutters the curry leaves and mustard seeds.

Add immediately the vegetables, saute for few minutes.

Coconut Kuzhambu, Thengai aracha Kuzhambu

Now add the tamarind extract, turmeric powder, salt and bring it to boil, cook for few minutes with lid closed.

Once the vegetables gets half cooked, add the grounded coconut paste, cook for few more minutes and put off the stove.

Serve hot with rice and papads.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62


Nalini's Kitchen said...

Mouth watering kulambhu,arachuvitta kulambhu with no onion garlic sounds interesting and inviting..

Beena said...

Kuzambu looks so yummy

Srividhya said...

Mouth watering. Love this kuzhambus with coconut base

Amara’s cooking said...

Such a lovely Kuzhambu. Can't wait to try this one 😀

Pavani said...

That curry looks so tempting and inviting. Lovely color.

Archana said...

Yum curry Priya. and since coconut is always in my freezer this will get done.

cookingwithsapana said...

That bowl of curry looks too tempting.

Chef Mireille said...

coconut must give this an awesome flavor

Srivalli said...

This kuzhambu surely sounds fantastic all the veggies that have gone in..