Tirunelveli's Thangai (Coconut) Araycha Kuzhambu

Ingredients :

• Cut vegetables - 1/2 cup [red pumpkin, brinjal, drumstick, tomato and bhindi]
• Tamarind paste - 1 tsp
• Salt - as required
• Red chilli powder - 1 tsp
• Asafoetida - 1/4 tsp
• Jaggery - 1/2 tsp
• Curry leaves - little
• Oil - 2 tbsp

For grinding :

• Tuvar dal - 1 tsp
• Urad dal - 1/2 tsp
• Methi seeds - 1/4 tsp
• Dry red chillies - 6 to 7
• Fresh grated coconut - 1/2 cup

[Fry all the ingredients in oil till it turns into golden colour [ except coconut ]. After that switch off the gas, add the coconut in same kadai and mix well. After it becomes cool, grind to a smooth paste and keep aside.


For seasoning :

• Mustard seeds - 1 tsp
• Dry red chilli - 2 [ broken ]
• Curry leaves - little
• Coconut oil - 2 tsp

Method :

First take one deep bottom vessel, add the required cut vegetables along with tamarind paste, salt, turmeric, red chilli powder, jaggery, asafoetida and required water. Mix well and allow to boil in the gas till all the vegetables becomes soft. Then add the ground masala to the kuzhambu. If it is thick, add little more water. Allow to boil for 10 minutes more in low flame. When the kuzhambu gets ready, garnish with curry leaves. Remove from the gas. Take one small kadai, add coconut oil, when the oil becomes hot, add mustard seeds along with broken dry red chilli and add it to the kuzhambu. Serve with hot rice, idli and dosa.