Name: Thengai Araicha Kuzhambu ( Spiced Coconut Paste Gravy) recipe by Subhashni Venkatesh at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Thick Buttermilk with mild sourness 300 ml (Milk shake consistency); Fresh coconut scraped 8 table spoons; Salt to taste; Fenugreek seeds 1/2 tea spoon; Red chillies and Green chillies 2 each; Mustard seeds 1/2 tea spoon; Curry leaves few; Coconut oil 3 table spoons

ABOUT Thengai Araicha Kuzhambu ( Spiced Coconut Paste Gravy) RECIPE

This gravy is one of the best companion for Rice idli ,dosa, adai. Aappam and Idiyappam.

Ingredients Serving: 4

Thick Buttermilk with mild sourness 300 ml (Milk shake consistency)
Fresh coconut scraped 8 table spoons
Salt to taste
Fenugreek seeds 1/2 tea spoon
Red chillies and Green chillies 2 each
Mustard seeds 1/2 tea spoon
Curry leaves few
Coconut oil 3 table spoons

Instructions

Heat a pan with 1 table spoon of oil and fry the fenugreek seeds and the chillies till the seeds become golden brown in colour.
Add the coconut to the pan, give a fast stir and switch off the stove.
Once the stuff gets cooled down add salt to it and grind to fine paste in a blender with water.
Add the paste to the buttermilk and mix well. If needed add 100 ml of water to bring in to pouring consistency.
Now heat a pan with oil, do the seasoning with mustard, curry leaves, after spluttering pour in the buttermilk stuff in to the pan and stir for few seconds.
Now wait till the stuff starts giving out bubbles and foam. Don't allow to boil. Switch off.
The aromatic gravy is ready.

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