Thenga Kozhambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - grated coconut
  • 1 tsp - vendhayam (fenugreek)
  • 5-6 - red chillies
  • lemon-sized tamarind
  • Salt, asafoetida - to taste
  • ssorted vegetables - as per need

How to Make Thenga Kozhambu

  • Take the tamarind and squeeze it in 500 ml of water. Add salt, asafoetida and any vegetable (usually okra, chow-chow or drumstick) and boil.
  • Take a pan and fry vendhayam, red chillies in one tsp of oil.
  • Grind this with coconut in a mixie after adding a little water.
  • Add this paste to the boiling mixture.
  • Cook till the vegetable is done.
  • If the kozhambu is too watery, take a tsp of rice flour and make a paste using a little water. Add this to the kozhambu and boil for 5 minutes.
  • Season it with mustard seeds.

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