Veg Thenga Paal Kuzhambu Recipe

Veg Thenga Paal Kuzhambu is a delicious South Indian curry made with mixed vegetables cooked in a coconut milk-based gravy. This creamy and flavorful dish is a perfect combination of spices, coconut milk, and vegetables. It is usually served with steamed rice or roti and makes for a comforting and satisfying meal.

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15minstotal
15m.total
Veg Thenga Paal Kuzhambu
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Ingredients for Veg Thenga Paal Kuzhambu Recipe

  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as per your need A Few Curry Leaves
  • 1/4 Onion, Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/2 Green Chilies, Slit
  • 1/4 cup Mixed Vegetables, Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 cup Coconut Milk
  • 1/4 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Veg Thenga Paal Kuzhambu Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and sauté until they turn golden brown.
  • STEP 3.Add ginger-garlic paste, green chilies, and sauté for a minute.
  • STEP 4.Add mixed vegetables like carrots, beans, potatoes, and cook for 5 minutes.
  • STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 6.Add coconut milk and water. Bring it to a boil and simmer for 10-15 minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • You can use any vegetables of your choice in this recipe.
  • Adjust the spice levels according to your taste.
  • For a richer flavor, you can add a tablespoon of coconut oil at the end.
  • Make sure to simmer the curry on low heat to allow the flavors to develop.
  • You can also add tamarind pulp for a tangy taste.

Storage and Serving

  • Veg Thenga Paal Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving.
  • Serve it with steamed rice or roti for a complete meal.
  • Garnish with fresh coriander leaves for added freshness and flavor.
Nutrition
value
246
calories per serving
12 g Fat6 g Protein27 g Carbs10 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    6g
  • Carbs
    27g
  • Fiber
    10g

MacroNutrients

  • Carbs
    27g
  • Protein
    6g
  • Fiber
    10g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    84mg
  • Iron
    3mg
  • Vitamin A
    2635mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    67mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    4mg
  • Phosphorus
    99mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp