Thenga aracha Kozhambu(Coconut sambhar)

This recipe is a special Kozhambu that we prepare in our house on weekends or special occasions. This is one of my hubby's favorites. Apart from eating with hot rice, this Kozhambu goes very well with Idli, Dosa's and poori. You can add a variety of vegetables. My choice is Pumpin (Poosanikkai), Okra (Vendakkai), Drumstick (Murangakkai) and Colacasia (Seppankazhangu).

Preparation time: 5-10 min             Cooking time: 10-15 mins

Serves: 4

 Ingredients:
 • Tamarind juice    1 1/2 cups

 • White pumpkin cubes diced    1/2 cup      
 • Yellow pumpkin cubes diced    1/2 cup 

 • Drumstick   1
 • Flat Beans   5-10
 • Carrot   1
 • Ladies finger  8-10
 • Salt     1 1/2 teaspoon
 • Turmeric powder     1/2 tsp
 • Hing powder    1 pinch

For grinding
• Grated coconut     1/3 cup
• Urad dhal    1 1/2 tsp
• Methi seeds     1/2 tsp
• Red Chillies       8-10
Heat a tsp of oil and fry the above ingredients, except coconut. When golden brown, remove from the pan add coconut and let it cool.Grind it to a coarse paste.

For the seasoning  
• Coconut Oil/refined oil    1 tsp
• Mustard                   1/2 tsp
• Chopped curry leaves       few

Method:
Step 1: Take the tamarind juice in a heavy bottom pan.
Step 2: Add the cut vegetables, salt, hing powder and turmeric powder
Step 3: Simmer on low flame for 8-10 minutes or till the vegetables are done.
Step 4: When the vegetables are cooked add the ground masala and boil it in low flame for 2-3 mins. Check the consistency of the sambhar as per your preference.
Step 5: Season in coconut oil with mustard and chopped curry leaves.
 

To Serve
Serve hot with rice and fried pappadam.

This recipe is a special Kozhambu that we prepare in our house on weekends or special occasions. This is one of my hubby's favorites. Apart from eating with hot rice, this Kozhambu goes very well with Idli, Dosa's and poori. You can add a variety of vegetables. My choice is Pumpin (Poosanikkai), Okra (Vendakkai), Drumstick (Murangakkai) and Colacasia (Seppankazhangu).

Preparation time: 5-10 min             Cooking time: 10-15 mins

Serves: 4

 Ingredients:
 • Tamarind juice    1 1/2 cups

 • White pumpkin cubes diced    1/2 cup      
 • Yellow pumpkin cubes diced    1/2 cup 

 • Drumstick   1
 • Flat Beans   5-10
 • Carrot   1
 • Ladies finger  8-10
 • Salt     1 1/2 teaspoon
 • Turmeric powder     1/2 tsp
 • Hing powder    1 pinch

For grinding
• Grated coconut     1/3 cup
• Urad dhal    1 1/2 tsp
• Methi seeds     1/2 tsp
• Red Chillies       8-10
Heat a tsp of oil and fry the above ingredients, except coconut. When golden brown, remove from the pan add coconut and let it cool.Grind it to a coarse paste.

For the seasoning  
• Coconut Oil/refined oil    1 tsp
• Mustard                   1/2 tsp
• Chopped curry leaves       few

Method:
Step 1: Take the tamarind juice in a heavy bottom pan.
Step 2: Add the cut vegetables, salt, hing powder and turmeric powder
Step 3: Simmer on low flame for 8-10 minutes or till the vegetables are done.
Step 4: When the vegetables are cooked add the ground masala and boil it in low flame for 2-3 mins. Check the consistency of the sambhar as per your preference.
Step 5: Season in coconut oil with mustard and chopped curry leaves.
 

To Serve
Serve hot with rice and fried pappadam.