{"id":1651,"date":"2018-10-11T11:42:26","date_gmt":"2018-10-11T06:12:26","guid":{"rendered":"http:\/\/superduperkitchen.wordpress.com\/?p=1651"},"modified":"2026-03-16T12:12:28","modified_gmt":"2026-03-16T06:42:28","slug":"thengai-varuthu-kottina-porichuzhambu","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2018\/10\/11\/thengai-varuthu-kottina-porichuzhambu\/dadpinfo\/","title":{"rendered":"Thengai varuthu kottina porichuzhambu"},"content":{"rendered":"

Thengai Varuthu Kottina Porichozhambu is one of my all-time favourite South Indian gravies. This Kerala-style recipe brings together the earthy flavours of raw banana (plantain) and black chickpeas with the richness of roasted coconut. The dish is made even more special by its unique combination of vegetables and legumes, creating a savoury, comforting curry that’s perfect for pairing with rice.<\/p>\n

What is Thengai Varuthu Kottina Porichozhambu?<\/h2>\n

This hearty curry is made by cooking raw banana along with black chickpeas, and is enhanced with roasted coconut, which gives it a deep, aromatic flavor. The roasted coconut paste adds a creamy texture to the curry, making it a satisfying dish. While the primary combination in this recipe is plantain<\/em> and black chickpeas<\/em>, you can also prepare it with other variations. Some are plantain with cowpeas, plantain with chickpeas, yam with chickpeas, or even a combination of plantain, potato, and cowpeas. This flexibility makes the dish highly adaptable based on available ingredients.<\/p>\n

Why You\u2019ll Love Thengai Varuthu Kottina Porichozhambu<\/h2>\n