Coconut is known as thengai in Tamil and Khuzhambu means gravy.
This is one of the most famous khuzhambhu variety from Tirunelveli , a district in Tamil Nadu. It has a very distinct flavour and aroma of fenugreek seeds which makes this a unique one.

It’s my family’s favourite. I learnt this from my mother in law. Sharing with you all our family recipe and hope that you all would like it:)

Ingredients

Tamarind – goose berry( amla/ Nellikai) size

Onion – 2

Turmeric powder – 1/2 tsp

Grated jaggery – 1 tsp

Salt to taste

Yogurt – 1/2 cup

To roast and grind

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Oil – 1/2 tsp

Fenugreek seeds ( methi/ vendhyam) – 2 tsps

Urad dal – 1 tsp

Red chillies – 6-7

Grated coconut – 1/2 cup

For tempering

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Coconut oil- 2 tsps

Mustard – 1 tsp

Curry leaves -few

Asafoetida ( hing/ perungayam) – 1/4th tsp

Method

Soak tamarind in a cup of water for 30 mins. Squeeze well and take the extract.

Peel, wash and chop onions.

Roast the ingredients mentioned for roasting in little oil till the coconut turns golden and fenugreek seeds turn red.

Cool and grind to a paste. Keep it aside.

In a pan, add chopped onions, tamarind extract, turmeric powder, grated jaggery and salt to taste. Let it boil well till the onions are cooked and the raw smell of tamarind goes away.

Add 1/2 cup of water to the ground paste, mix well and add to the tamarind mixture and mix well.

Beat the yogurt well, add 1 cup of water and mix well. Add this to the tamarind mixture and mix well.

Check for the seasonings. Let the gravy simmer for few mins.

Heat the coconut oil in a pan. Add mustard. When it starts spluttering, add hing and curry leaves. Sauté for few seconds and add the tempering to the simmering Kuzhambu (gravy).

Serve the Kuzhambu hot with steamed rice drizzled with little melted ghee:)