March 10, 2018

Thengaai Arachavitta Kariamudhu ( Poriyal )| Vegetable stir fry with coconut paste

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Thenga Araichuvitta kariamudhu  / stir fry used to be a regular at my mom's place and I have also eaten quite a few times at some weddings here in Bangalore,Karnatka . Apart from that in a regular South Indian household I have not seen this being prepared .  Here ,in the wedding in Karnataka, they add some cashewnuts as well to the curry.  You may steam the cashews along with the vegetables if you would like to have an extra crunch. 

Thenga is coconut and Araichuvitta means grind ,so basically we make a quick masala by grinding fresh coconut, jeera ,chilli and some salt.  This spice mix is added to the tempered and boiled vegetables. 

This stir fry is not anything complex of different , instead of the usual fresh coconut scraping garnish, we grind the coconut with a few spices and add it to the cooked veggies and saute it for a few minutes . I love this  stir fry with beans , chayote / chou chou , carrot or  beans - carrot combo .

At home ,I make this type of stir fry using cabbage , beetroot, carrots or  a combo of cabbage +carrot + beans , carrot + peas etc .

Some more simple and tasty curries on my blog  

Preparation Time : 10 mins
Cooking Time : 20-25 mins
Complexity : Medium
Serves : 3-4

150 gms french beans
2 medium carrots
3 tablespoons fresh coconut scrapings
1 tsp jeera / cumin seeds
2-3 green chillies (mildly spiced)
fresh corriander chopped - handful
1 tsp cooking oil
1/2 tsp mustard seeds
pinch of asafoetida
salt to taste

  • Chop the beans and carrot into small cubes and wash it well and drain .
  • In a mixie jar / blender . Quick blend/pulse the coconut, jeera, chillies and corriander leaves. Do not add any water, just a pulse or two so that the ingredients are all crushed well. Keep aside.
  • In a pan / kadai , heat the oil and temper it with mustard seeds, asafoetida and add the chopped beans and carrot with some salt , add some water and let it cook well. Cook covered with a snall opening such that the steam can escape and the color of the beans and carrot is retained.
  • Check occasionally to ensure that the vegetables donot charr / burn due to inadequate water. Adjust water if needed and let it cook to be soft but not mushy. Alternatively ,you may also steam the veggies before hand or even microwave them .
  • Once the water is all evaporated and veggies cooked well, add in the ground paste and stir well and cook for just 1-2 mins and turn off the stove.
  • Serve it along with Sambar , Rasam and Piping Hot rice and ghee.


  1. Such a simple and flavourful poriyal or sabji. Like how you can use so many different vegetables to make Thengaai Arachavitta Kariamudhu. You're right this is usually not there on the menus of a typical South Indian restaurant.

    1. If you like coconut based curry you must deftly try this . Tastes good even with dal chawal

  2. You know what I am making this thenggaai arachavitta with mixed veggies. Simple and yum I love the way the masalas will make the veggies stand out. Thanks I need a break from every day vegetable so :D

  3. this karamudhu with beans / chow chow and vazhakkai / vazhaithandu is our family favourite ! simple, delicious flavours that I love to pair with a Vatha kuzhambu - yum !! - Kalyani

    1. Vk ,this kariamudu and paruppu saadham is a match made in heaven isn't it?

  4. Super! This is the inspo i needed mid week to get back to eating healthy. Thanks for a differnet take on poriyal.

  5. I love poriyal as a side dish with curd rice too apart from Sambar rice. I like the idea of adding ground coconut. I usually add finely grated one. Will try your way next time.

  6. Looks flavoursome and ideal to serve with any meal. This vegetable is loved at home, make something similar.


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