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.
- Ashgourd or Snake gourd or Broad beans or Chow chow 1/2 k.g
- Oil 2 tea spoons
- Grated coconut 2 table spoons
- Boiled/ pressure cooked 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, 1/4 tea spoon pepper corn, and 1 tea spoon raw rice to brown.
After they get cooled down add 1 tea spoon of jeeragam /cumin seeds to them and 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, curry leaves and Hing powder.