Poritha Kuzhambu / Poricha Kuzhambu, a famous traditional Tirunelveli special kuzhambu. Since this kuzhambu is rich in vegetables, we normally don't make poriyal, rather we make Senai Thayir pachadi which is a wonderful combination for this delicious Poritha Kuzhambu / Poricha Kuzhambu.
Poritha Kuzhambu / Poricha Kuzhambu
Poritha Kuzhambu / Poricha Kuzhambu

Preparation time15 mins
Cooking Time30 mins
Servings5-6

Poritha Kuzhambu / Poricha Kuzhambu
Poritha Kuzhambu / Poricha Kuzhambu

Ingredients:
Mixed Vegetables1/2 Kg**
Thur dal1/2 Cup*
Turmeric Powder1/4 teaspoon
SaltTo Taste
Pepper Powder1 teaspoon

* 1 Cup Capacity = 250ml
** Mixed Vegetables - Carrot, Yam, Snakegourd, Cucumber, Brinjal, Raw Banana, Drumstick

For Grinding:
Cooking Oil1/2 teaspoon
Red Chilli3
Grated Coconut1 teaspoon
Cumin Seeds1/2 teaspoon
Raw Rice1 teaspoon

For Seasoning:
Cooking Oil1/2 tablespoon
Mustard Seeds1/2 tablespoon
Split Urid dal1/2 tablespoon

Poritha Kuzhambu / Poricha Kuzhambu
Poritha Kuzhambu / Poricha Kuzhambu

Method:
  1. Cook the thurdal in the pressure cooker till soft and mash the dhal. Soak the raw rice in water for sometime.

  2. Chop all the vegetables into small pieces. Cook all these vegetables in a heavy bottomed pan by adding water along with a pinch of turmeric, pepper powder and salt

  3. In a separate pan pour the oil and add the red chillies for a minute Add the fried chillies along with cocunut, jeeragam and raw rice soaked in water to a mixer

  4. Grind the ingredients to a nice paste by adding water. Add the mashed dal to the cooked vegetables and allow it to boil

  5. Finally add ground paste to the and allow the kuzhambu to boil. Switch off the flame once the kuzhambu boil for 2 minutes.

  6. In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begins to sputter add the urdhal and fry it until it becomes red color and then add curry leaves. Add these ingredients to the kuzhambu

  7. Now the Poritha Kuzhambu is ready to serve with plain Rice.
  8. Poritha Kuzhambu / Poricha Kuzhambu
    Poritha Kuzhambu / Poricha Kuzhambu


Post a Comment Blogger

  1. Hi Mami, Am a regular reader of your blog and really like the festival posts in particular. Was just referring to this recipe and found that the stage at which the daal is to be added is missing. I am quite sure its before adding the ground paste, just thought of letting you know.

    ReplyDelete
  2. Dear Mami
    I got to know about your blog very late, better late than never,I am daily viewer of ur site..if there is no new post, am sure to see any of earlier variety and try everyday. Am crazy of any south indian dishes so ur recipes are always a big help tome. thanks a tonne for your guidance.

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  3. Thanks a lot for your comments. Keep seeing the blog and let me know your comments and suggestions.

    ReplyDelete
  4. Mami... U always rock and I am a BIG BIG Fan of U!!

    ReplyDelete
  5. Thanks Ramya. Keep trying the recipes and provide your valuable suggestions and comments

    ReplyDelete
  6. Hi aunty, can u pls post full view of the pics like u usually did to ur previous posts..u simply rock, im a great fan of ur traditional recipes. I follow ur traditional recipes to the dot and it comes out very well..like I said earlier, pls try posting full view of the pics like u usually did..TIA

    ReplyDelete
  7. Mami, your recipes are great and easy. We have always been doing all the dishes but your recipes seem to be easy.

    Can you please give the recipe for sambar they do in hotels? Somehow that seems to smell much better than the one that we make at home??

    Thanks and keep on cooking!!1

    ReplyDelete
    Replies
    1. Hi VKS

      Thanks for your lovely comments. Please refer to the following link to make hotel sambar. The instructions given in this recipe to prepare sambar is the usual method followed in any hotels. I will try to post a separate post for this soon...

      http://www.subbuskitchen.com/2012/11/sambar-vadai.html

      Delete
  8. dear mam
    I tried yr sago dosai really a wonderful recepie

    ReplyDelete
  9. Dear mam,
    Your recipes are great. We cannot thank you enough for all the good work you are doing, and people like us in overseas, taste real authentic food..

    Please keep up the good work.

    ReplyDelete

 
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