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  • Poritha Kuzhambu / Poricha Kuzhambu

Poritha Kuzhambu / Poricha Kuzhambu

Mixed Vegetables cooked in Dhal and coconut paste

Posted on Apr 5th, 2013
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Kuzhambu
4.22 from 14 votes
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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes
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

  1. Nallai Puli Itta Poricha Kuzhambu – Poricha Kuzhambu with Tamarind
  2. Drumstick Leaves Poricha Kuzhambu – A much healthier version of the Kuzhambu using Drumstick Leaves
  3. Kathirikkai (Brinjal) Poricha Kuzhambu – Kuzhambu with Brinjal

Recipe Video

Recipe card

Poricha Kuzhambu
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Poricha Kuzhambu (Poritha Kuzhambu)

Course: Kuzhambu, Main Course
Cuisine: South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Pressure Cooker
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 64kcal
Author: Sowmya Venkatachalam
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 tsp Cooking Oil
  • 4 nos Red Chili
  • ¼ tsp Peppercorns
  • ½ cup Grated Coconut
  • ½ tsp Cumin Seeds
  • 1 tsp Raw Rice

Other Ingredients

  • ½ cup Toor Dal (Pigeon pea)
  • ¼ tsp Turmeric Powder
  • 2 tsp Salt adjust to your taste

For Tempering

  • 1 tsp Cooking Oil
  • 1 tsp Mustard seeds
  • 1 tsp Split Urid Dal
  • 1 sprig Curry leaves
  • ¼ tsp 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

  1. Choose the vegetables of your choice for making this Kuzhambu
  2. 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.
Poritha Kuzhambu / Poricha Kuzhambu
Poritha Kuzhambu / Poricha Kuzhambu
(Visited 42,314 times, 12 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

22 Comments Hide Comments

G says:
January 16, 2012 at 8:40 am

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.

Reply
Unknown says:
September 25, 2012 at 7:47 am

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.

Reply
subbuskitchen says:
September 25, 2012 at 8:27 am

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

Reply
RAMYA UNNIKRISHNAN says:
September 25, 2012 at 2:26 pm

Mami… U always rock and I am a BIG BIG Fan of U!!

Reply
subbuskitchen says:
September 26, 2012 at 5:05 am

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

Reply
Sadhana says:
April 6, 2013 at 9:35 am

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

Reply
VKS says:
July 14, 2013 at 11:40 am

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

Reply
subbuskitchen says:
July 15, 2013 at 9:02 am

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

Reply
Anonymous says:
February 1, 2014 at 1:23 pm

dear mam
I tried yr sago dosai really a wonderful recepie

Reply
jayashreeraman says:
February 1, 2014 at 1:25 pm

mam ur sago dosa awesome

Reply
Vimal says:
February 15, 2014 at 2:46 pm

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.

Reply
Anonymous says:
October 23, 2015 at 5:18 am

Hi mammi, nice recipe.. Want to know the combo for Poricha kuzhambu. What goes well with this? Thanks

Reply
subbuskitchen says:
October 23, 2015 at 11:19 pm

Best combination is Chenai (Yam) Thayir pachadi or daangar pachadi and also jeera rasam

Reply
Anonymous says:
October 25, 2015 at 7:42 pm

Thanks mami

Reply
padma says:
July 9, 2016 at 5:45 am

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.

Reply
subbuskitchen says:
July 10, 2016 at 2:15 am

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 🙂

Reply
Revathi says:
December 30, 2017 at 10:57 am

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

Reply
Sowmya Venkatachalam says:
January 1, 2018 at 9:14 am

do u need ingredients for making 75 vada? can u clarify?

Reply
Kiruthika is says:
May 21, 2018 at 11:44 am

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.

Reply
Sowmya Venkatachalam says:
May 23, 2018 at 7:31 am

Thank you so much Kriuthika. Very happy to hear

Reply
RAJAGOPALAN YEGNASAMY says:
June 6, 2018 at 10:49 am

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

Reply
Sowmya Venkatachalam says:
June 9, 2018 at 12:21 pm

So glad to hear sir. Thanks for sharing

Reply

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