June 15, 2014

Poricha Kuzhambu and Nellikkai pachadi

At least once in 10 days it’s good for health to have food without tamarind. Poricha kozhambu with Nellikkai pachadi gives the nutrients of vegetables and vitamin c to us. Less spicy and more healthy……

Poricha Kuzhambu


Vegetables like ash guard , broad beans, snake guard, drumstick – 3 cups (can use any of these vegetables also)

Sambhar powder 2 tea spoons.

Boil 1 cup of Toor dhal and 1 cup of Moong dhal each together in a pressure cooker and keep aside.

For  grinding:

In a pan heat 2 tea spoons oil and fry 3 red chillies and 3 tea spoons of black gram to brown colour. After switching off the stove add ½ tea spoon cumin seeds and 3 table spoons of grated coconut and grind to a smooth paste with water. (Cummin seed should not be fried with black gram)


Boil the vegetables with salt and turmeric powder. After they become soft add 2 tea spoons of sambhar powder and boiled dhal .Add water and allow them to boil for 2 minutes. Then add the coconut paste and fresh curry leaves. Finally sauté with mustard seeds and a pinch of aseafatodia. 

Nellikkai Pachadi:

Boil 3 or 4 Gooseberries in pressure cooker or oven with minimum water. Remove the seeds. Add 3 green chillies, salt, a ginger piece and 1 teaspoon grated coconut with it and grind to a paste. Mix the paste with 2 cups of curd and have as the side dish for Porich kuzhambu rice.

(In North Tamilnadu people call it as thayir  pachadi and in south tamilnadu people call it as kichadi!!!!)