Poritha Kuzhambu / Poricha Kuzhambu, a famous traditional Tirunelveli special kuzhambu. Since this kuzhambu is rich in vegetables, we normally don't make poriyal for an accompaniment, rather we make Senai Thayir pachadi or Nellikkai Thayir pachadi which is a wonderful combination for this delicious Kuzhambu / Kuzhambu. For this kuzhambu we don't add Tamarind hence it's perfect for the vrat / Pathiya samayal.
Other variations of the Poricha Kuzhambu
- Nallai Puli Itta Poricha Kuzhambu - Poricha Kuzhambu with Tamarind
- Drumstick Leaves Poricha Kuzhambu - A much healthier version of the Kuzhambu using Drumstick Leaves
- Kathirikkai (Brinjal) Poricha Kuzhambu - Kuzhambu with Brinjal
Recipe Video
[arve url="https://youtu.be/_UZ5MEgWfXI" align="center" thumbnail="19451" title="Poricha Kuzhambu" description="Poricha Kuzhambu is a traditional Kuzhambu made using mixed vegetables, toor dal and coconut paste. We don't add Tamarind for making this Kuzhambu. Nellikkai Thayir Pachadi is a best accompaniment for the Poricha Kuzhambu Detailed Recipe in English for Poricha Kuzhambu - http://bit.ly/33Enkt4 Detailed Recipe in English for Nellikkai Pachadi - http://bit.ly/2NgeEUh" upload_date="20190816" duration="10M39S" /]
Recipe card
Poricha Kuzhambu (Poritha Kuzhambu)
Equipments Needed
- Pressure Cooker
Servings: 6 people
Calories: 64kcal
Poricha Kuzhambu is a traditional kuzhambu made using mixed vegetables, toor dal and coconut paste. We don't add Tamarind for making this Kuzhambu. Thayir Pachadi is a best accompaniment for the Poricha Kuzhambu
Print Recipe
Ingredients
Vegetables
- 50 grams Snakegourd / Pudalangai
- 2 nos Brinjal
- 50 grams Cucumber
- 50 grams Elephant Yam (Senai) (or Potato)
- 1 nos Carrot
- 1 nos Drumstick
For Coconut Paste
- ½ teaspoon Cooking Oil
- 4 nos Red Chili
- ¼ teaspoon Peppercorns
- ½ cup Grated Coconut
- ½ teaspoon Cumin Seeds
- 1 teaspoon Raw Rice
Other Ingredients
- ½ cup Toor Dal (Pigeon pea)
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Salt adjust to your taste
For Tempering
- 1 teaspoon Cooking Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urid Dal
- 1 sprig Curry leaves
- ¼ teaspoon Asafoetida (Asafetida / Hing)
Instructions
Preparation
- Cook the thurdal in the pressure cooker till soft and mash the dhal. Soak the raw rice in water for sometime.
- 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
- Soak the Raw Rice in the water
Making of Coconut Paste
- In a separate pan pour the oil and add the red chillies and black peppercorns for a minute
- Add the fried chillies, pepper along with cocunut, cuming seeds and raw rice soaked in water to a mixer
- Grind the ingredients to a nice paste by adding water. Add the mashed dal to the cooked vegetables and allow it to boil
- Finally add ground paste to the and allow the kuzhambu to boil. Add few curry leaves. Switch off the flame once the kuzhambu boil for 2 minutes.
Tempering
- In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begins to sputter add the hing, urid dhal and fry it until the dal becomes golden color and then add curry leaves. Add these ingredients to the kuzhambu
- Now the Poritha Kuzhambu is ready to serve with plain Rice.
Video
Notes
- Choose the vegetables of your choice for making this Kuzhambu
- You can use Moongdal instead of the Toor dal
Nutritional Info
Nutrition Facts
Poricha Kuzhambu (Poritha Kuzhambu)
Amount Per Serving (100 g)
Calories 64
% Daily Value*
Sodium 5mg0%
Potassium 213mg6%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 700IU14%
Vitamin C 0.8mg1%
Calcium 100mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
- Cook the thurdal in the pressure cooker till soft and mash the dhal. Soak the raw rice in water for sometime.
- 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
- 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
- Grind the ingredients to a nice paste by adding water. Add the mashed dal to the cooked vegetables and allow it to boil
- Finally add ground paste to the and allow the kuzhambu to boil.
- Switch off the flame once the kuzhambu boil for 2 minutes.
- In a separate pan, pour the oil and add mustard seeds. When the mustard seeds begins to sputter add the hing, urid dhal and fry it until the dal becomes golden color and then add curry leaves. Add these ingredients to the kuzhambu
- Now the Poritha Kuzhambu is ready to serve with plain Rice.
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| Poritha Kuzhambu / Poricha Kuzhambu |
