Arapuli kuzhambu recipe with step by step photos. Sharing an age old traditional Tambrahm recipe today. I am thinking if sharing some easy kuzhambu recipes here that you can make quickly with simple ingredients. Kuzhambu being the first course of a Tamilian meal, we are always on lookout for varieties. This arapuli kuzhambu recipe is a very authentic and traditional one from Tambrahm cuisine. I saw this recipe in a very famous cook book ” Samithu paar” by Smt Meenakshi Ammal. This book has 3 volumes and it is a treasure house of age old authentic Tambrahm recipes I would say. There are many varieties of kuzhambu, kootu and rasam recipes in this book and each one is promising. If you are a beginner or not, if you are interested in authentic Tambrahm recipes this book is a great one.
Coming to this arapuli kuzhambu recipe, I thought it to be yet another vatha kuzhambu type going through the recipe. But This has a totally different flavor and taste. Spicy, tangy with a nice flavor from roasted coconut, ground nuts and the final addition of appalam does all the magic here. As I always mention use gingely oil and good quality strong asafoetida to make any kuzhambu recipe.
To make arapuli kuzhambu recipe you can either use brinjal or yam. I had brinjal in hand so I made this kuzhambu woth brinjal. Apart from that we need ground nuts or peanuts, urad dal pappad, karuvadam or kuzhambu vadam to make this kuzhambu. In the source recipe, brinjal is added after adding tamarind water but I have sautéed the brinjal well in sambar powder. This way the flavor and taste of brinjal steeps better in kuzhambu.
Serve arapuli kuzhambu with hot rice, gingely oil and any veg curry of your choice. Since there is no dal added in this kuzhambu you can serve with paruppusili or any mild kootu
Here is how to make arapulai kuzahmbu recipe with step by step photos. Do try this different and tasty kuzhambu!
Step by step arapuli kuzhambu recipe
1. Take a big lemon sized tamarind ball and soak in 1/4 cup water for 20 miutes. Squeeze and extract thick tamarind pulp. If using tamarind paste use about 3 tablespoons.
2. Cut brinjal into long pieces. Cut coconut into tiny bits.
3. Heat 2 tablespoon gingely oil in a pan. Add mustard seeds and let it splutter. Add urad dal and saute till golden brown. Add curry leaves, dried red chilies and saute well.
4. Add coconut bits and saute well till color changes. Add peanuts, chopped brinjal and saute well.
5. Add sambar powder, turmeric powder and saute well till the powder coats the sambar well and gets cooked.
6. Add tamarind extract and bring to a boil.
7. Add 2 1/4 cups water,salt and mix well. Bring to rolling boil. Simmer and let the kuzhambu thicken.
8. In a small kadai heat oil and deep fry the appalam and kuzhambu vadam. Add to the boiling kuzhambu.
9. Simmer for 10-12 minutes till the kuzhambu gets thick. Switch off the flame and add 2 teaspoons gingely oil. Serve arapuli kuzhambu with rice.
Arapuli kuzhambu recipe card below:
Arapuli kuzhambu recipe | Easy kuzhambu recipes
1 CUP = 250 ml
Ingredients
- 8-10 eggplants
- 1/4 cup peanuts
- 1 urad dal papad
- 2-3 kuzhambu vadams broken
- 1 big lemon sized tamarind balls OR 3 tablespoons tamarind extract
- 2 teaspoons coconut bits
- 1 teaspoon urad dal
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 1/4 teaspoon asafoetida
- 3-4 dried red chilies
Instructions
- Take a big lemon sized tamarind ball and soak in 1/4 cup water for 20 miutes. Squeeze and extract thick tamarind pulp. If using tamarind paste use about 3 tablespoons.
- Cut brinjal into long pieces. Cut coconut into tiny bits.
- Heat 2 tablespoon gingely oil in a pan. Add mustard seeds and let it splutter. Add urad dal and saute till golden brown. Add curry leaves, dried red chilies and saute well.
- Add coconut bits and saute well till color changes. Add peanuts, chopped brinjal and saute well.
- Add sambar powder, turmeric powder and saute well till the powder coats the sambar well and gets cooked.
- Add tamarind extract and bring to a boil
- Add 2 1/4 cups water,salt and mix well. Bring to rolling boil. Simmer and let the kuzhambu thicken.
- In a small kadai heat oil and deep fry the appalam and kuzhambu vadam. Add to the boiling kuzhambu.
- Simmer for 10-12 minutes till the kuzhambu gets thick. Switch off the flame and add 2 teaspoons gingely oil. Serve arapuli kuzhambu with rice.
Notes
2. You can use channa dal instead of ground nuts. In that case just add 1 tablespoon
Nutrition
selva says
I love such traditional recipes. Keep them coming.