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. 

Ingredients for making Poricha Kuzhambu:

  • Cucumber or Ashgourd or Snake gourd or Broad beans or Chow chow 1/2 k.g
  • Oil 2 tea spoons
  • Grated coconut 3 table spoons
  • Thur dhal 1 cup
  • Sambar Powder 1 teaspoon
  • Mustard seeds, urad dal and curry leaves for seasoning

For Kuzhambu Masala:

  • In a kadai heat 2 tea spoons of oil fry 2 table spoons of urad dhal, 3 red chillies, 1/4 tea spoon pepper corn and fry to golden brown.
  • Switch off and add 1 teaspoon of cumin seeds and 3 table spoons of fresh coconut to it.
  • Grind to smooth paste adding water and keep aside.

Method for making Poricha Kuzhambu

Heat a pressure cooker or pan.
Add a cup of thur dal.
Pour enough water, turmeric powder and pressure cook to three whistles.
Once the Steam is released add the chopped veggies, 1 teaspoon of sambar powder, required salt and mix well.
If needed add some water.
Close with an ordinary lid and boil till the veggies become soft.
It will take around fifteen minutes.
Now add the grounded coconut paste, stir and boil for 3 more minutes.
Switch off.
Do the seasoning with mustard, urad and hand ful of curry leaves