Coconut Kozhambu

Recipe by
Total Time:
30 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - coconut, grated
  • Tamarind - lemon size
  • 1 tsp - fenugreek seeds
  • 1 tsp - urad dal
  • 10 - red chillies
  • Salt to taste
  • Oil for baghar
  • 1 tsp - mustard seeds

How to Make Coconut Kozhambu

  • Soak tamarind in 2 cups water for a while.
  • Roast fenugreek seeds, urad dal and red chillies in a tsp of oil.
  • Finely grind the roasted ingredients with coconut to form smooth paste.
  • Squeeze tamarind, remove the residue and boil tamarind water for 10 mins in medium flame.
  • Add salt to the boiling tamarind water.
  • Add ground masala and cook for 5 mins.
  • Separately heat 1 tsp of oil and add mustard seeds. When they splutter add to the kozhambu.
  • Serve with hot rice and papad.