Verum Kuzhambu Recipe | Verum Curry Recipe |Thenga aracha Kuzhambu Recipe

Verum Kuzhambu | Verum Curry |Thenga aracha Kuzhambu | freshly ground Coconut Kuzhambu with step by step pictures. Verum Curry is one of my favourite curry since childhood. It is so simple to prepare but tastes divine. If you love coconut based Kuzhambu then you definitely got to try this easy and delicious Kuzhambu.

Verum Kuzhambu is very famous in Kanyakumari District, it is in the south most part of Tamil Nadu .Myself being from Nagercoil, and I am no exception I just love to have to this anytime. Verum Kuzhambu is usually paired with Avicha Meen (Sautéed Fish).It is another signature Fish Curry in Kanyakumari district. I will be sharing the recipe soon.

Back in my native we get plenty of fresh fish in abundance and hence they usually prepare verum Curry and avicha meen almost every alternate days. Even Fish Fry goes very well with Verum Kuzhambu.

Similar Recipes:

• Parupu  Curry/Dal Curry
• Vendakai Mor Kulambu | Okra ButterMilk curry

Verum Kuzhambu

Recipe Cuisine:  South TamilNadu |  Recipe Category : Kuzhambu Prep Time: 15 mins | Cook time : 5 mins  | Serves: 4 |Author :Sharmila Ingredients:                                     To Grind: Coconut – ½ cup Cumin Seeds – 1 tsp Curry Leaves a spring Shallots – 2 or 3 To Temper : Oil – 2 tsp Mustard Seeds – 1 tsp Shallots /Small Onions – 3 finely chopped Fenugreek Seeds – ½ tsp Curry Leaves a spring Other Ingredients: Turmeric powder – ½ tsp Chilli powder – 2 tsp Salt as needed Tamarind small lemon sized       Method :      1.     Take the ingredients mentioned under To Grind Section in a blender add in little water and blend everything to form a fine paste. Soak Tamarind in Water and extract juice out of it. Take a kadai and add in the ground coconut paste. 2.     Along with the coconut add in Turmeric powder, Chilli powder, Salt and the extracted Tamarind Water. 3.     Mix everything together now switch on the stove and cook till everything comes to a boil in a medium flame and then switch off. Don’t allow it to boil. 4.     Now take another pan and add in oil once it becomes hot add in the Mustard Seeds, Fenugreek Seeds, Curry Leaves and finely chopped Shallots cook till it becomes golden brown. Now add this over the kuzhambu and mix well. Serve Verum Kuzhambu with Steamed Rice and Fish. Notes:       ·         Verum Kuzhambu tastes best with steamed rice and Sauted Fish (Avicha meen ,Will share the recipe tomorrow)        ·         Using coconut oil give a nice aroma to the Kuzham      ·      The Kuzhambu is usually watery in consistemcy so adjust and add the water accordingly.

     Step by step Method with pictures:     

1.     Take the ingredients mentioned under To Grind Section in a blender add in little water and blend everything to form a fine paste. Soak Tamarind in Water and extract juice out of it. Take a kadai and add in the ground coconut paste.

2.     Along with the coconut add in Turmeric powder, Chilli powder, Salt and the extracted Tamarind Water.

 3.     Mix everything together now switch on the stove and cook till everything comes to a boil in a medium flame and then switch off. Don’t allow it to boil.

 4.     Now take another pan and add in oil once it becomes hot add in the Mustard Seeds, Fenugreek Seeds, Curry Leaves and finely chopped Shallots cook till it becomes golden brown. Now add this over the kuzhambu and mix well. Serve Verum Kuzhambu with Steamed Rice and Fish.

Serve Verum Kuzhambu with Steamed Rice and Fish