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
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.
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
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.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
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.
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.
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.
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
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…
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..
I àm a native tirunelveli. My paati taught us to make poritchakuzhambu with just drumsticks and vathakuzhambu pdr. Boil drumsticks. Add boiled and mashed toor dal. To it add, hing, one and a half tbs of vathakuzhambu pdr and half tsp of pepper pdr and salt. Mix in . Add little water to bring it to a kozhambu consistency and simmer for 4-5 mins. Remove from heat. Tadka of mustard jeera and a red chilli. Garnish with curry leaves. Combi for it is a nice arachukalaki of gooseberry or manga.
Mami pls give ideas and quantities if we have to more ie 75 vadas or fifty people eating as we are in USA it helps us when we have get together or potlucks
Soumya I being an average cook is able to bring some varities with the help of yours recipes. They are simple, healthy and tasty too. Thank you and please continue the good work.
Excellent description. I am in Bangkok. Last week, I cooked this Poricha Kulambu as per your direction. Excellently well and tasty also. Again, this week I am going to prepare. Thanks for your recipe. Regards, Y. Raju, Bangkok
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.
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.
Thanks a lot for your comments. Keep seeing the blog and let me know your comments and suggestions.
Mami… U always rock and I am a BIG BIG Fan of U!!
Thanks Ramya. Keep trying the recipes and provide your valuable suggestions and comments
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
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
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…
https://www.subbuskitchen.com/2012/11/sambar-vadai.html
dear mam
I tried yr sago dosai really a wonderful recepie
mam ur sago dosa awesome
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.
Hi mammi, nice recipe.. Want to know the combo for Poricha kuzhambu. What goes well with this? Thanks
Best combination is Chenai (Yam) Thayir pachadi or daangar pachadi and also jeera rasam
Thanks mami
I àm a native tirunelveli. My paati taught us to make poritchakuzhambu with just drumsticks and vathakuzhambu pdr. Boil drumsticks. Add boiled and mashed toor dal. To it add, hing, one and a half tbs of vathakuzhambu pdr and half tsp of pepper pdr and salt. Mix in . Add little water to bring it to a kozhambu consistency and simmer for 4-5 mins. Remove from heat. Tadka of mustard jeera and a red chilli. Garnish with curry leaves. Combi for it is a nice arachukalaki of gooseberry or manga.
Thanks a lot for sharing traditional poricha kuzhambu. I am going to try this soon and publish this recipe and give due credits to you 🙂
Mami pls give ideas and quantities if we have to more ie 75 vadas or fifty people eating as we are in USA it helps us when we have get together or potlucks
do u need ingredients for making 75 vada? can u clarify?
Soumya I being an average cook is able to bring some varities with the help of yours recipes. They are simple, healthy and tasty too. Thank you and please continue the good work.
Thank you so much Kriuthika. Very happy to hear
Excellent description. I am in Bangkok. Last week, I cooked this Poricha Kulambu as per your direction. Excellently well and tasty also. Again, this week I am going to prepare. Thanks for your recipe. Regards, Y. Raju, Bangkok
So glad to hear sir. Thanks for sharing