November 15, 2014

Poricha Kuzhambu

Poricha Kuzhambu is a tamarindless kuzhambu that has more vegetables and lentils. It is a traditional Kuzhambu variety which is done in different methods in Tamil Brahmin families. It is a stomach filling one that acts as kuzhambu and also as side dish. In our families old people who don't eat onion and garlic prefer this as side dish for chapathis. Since it doesn't have sourness any raitha with curd and pappad suits well for this rice. 



See also the recipes of Chettinad Brinjal Masala, Palak Sambar, Spinach Poricha Kootu


Ingredients for making Poricha Kuzhambu:


Ashgourd or Snake gourd or Broad beans or Chow chow 1/2 k.g

Oil 2 tea spoons

Grated coconut 2 table spoons

Boiled Thur dal made from a cup of thur dal



For Kuzhambu Masala:

In a kadai heat 1 tea spoon of oil fry 2 tea spoons of urad dhal, 3 red chillies, 1 tea spoon pepper corn, 1 tea spoon cumin seeds and 1 tea spoon raw rice to brown. 


After they get cooled grind them to smooth paste with the grated coconut and keep aside.




Method for making Poricha Kuzhambu


Cut the vegetable into small cubes and boil them to soft with salt and turmeric powder.


Once the veggies become soft add the boiled thur dal. After 2 minutes add the ground paste and curry leaves. When the Kuzhambu thickens remove it from the stove. Saute it with mustard seeds and Hing powder.