Puliitta Poricha Kuzhambu is one of the commonly used kuzhambu in Southern part of TamilNadu, especially in Tirunelvelli (Nellai) district. This kuzhambu is rich in vegetables and have a wonderful flavour. Some may think this is like usual sambar, but for sambar we usually use readymade sambar powder or sometimes, if we need more quantity, we grind bengal gram dal, coriander seeds, red chilli and make a paste out of it and use it for sambar. For this Puliitta Poricha Kuzhambu, we will be using urad dal instead of bengal gram dal. Also tempering is unique in this Kuzhambu. We will temper with mustard, bengal gram, curry leaves and coconut. The tempered bengal gram adds a nice crunchy taste and also the fried coconut adds a wonderful flavor. Puliitta Poricha Kuzhambu, goes very well with fried poriyal such as Lady’s finger fry, Kovakaai Fry or even with Sutta Appalam.
If you like this Puliitta Poricha Kuzhambu, then you can also try other Nellai special recipes
- Poricha Kuzhambu (without Tamarind) - 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.
- Thengaai araicha kuzhambu - Thenga Aracha Kuzhamu is a one of the popular kuzhambu in Nanjil (Kanyakumari) Nadu and also in some parts of Kerala. This Kuzhambu is made using ground coconut along with spices and cooked along with tamarind water.
- Sodhi- Sodhi Kuzhambu is one of the popular kuzhambu in Tirunelveli made using coconut milk gravy and vegetables. It goes well with white rice and also as an accompaniment to Idiappam / Idli. In many families it is a popular and a must-serve dish during weddings.
Recipe Card to make Puliitta Poricha Kuzhambu
Nellai Puliitta Poricha Kuzhambu
Equipments Needed
- Pressure Cooker
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 152kcal
Puliitta Poricha Kuzhambu is a vegetable rich kuzhambu, rich in flavor and taste. It's like Arachu Vitta sambar but with slight changes on the ingredients used. It can be served with rice and spoon of ghee.
Print Recipe
Ingredients
- 1 small lemon size Tamarind
- ½ cup Toor Dal
- ¼ teaspoon Turmeric Powder
- 1½ teaspoon Salt adjust to your taste
Vegetables
- ½ cup Raw Banana
- 1 nos Potato
- 50 g Snakegourd / Pudalangai
- 50 g Cucumber
- 1 nos Brinjal
- 1 nos Carrot
For Grinding
- 1 teaspoon Oil
- 1 tablespoon Whole Urad Dal
- 1 tablespoon Coriander Seeds
- 3 nos Red Chili adjust to your spice level
- 1 teaspoon Peppercorns
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 2 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tablespoon Grated Coconut
- 1 sprig Curry Leaves
- ¼ teaspoon Asafoetida (Asafetida / Hing)
Instructions
Preparation
- Wash the Toor dal and take it in a vessel. Add turmeric powder, water and pressure cook dal for 3-4 whistles or till it becomes mushy. Once the dal is cooked, mash it with the back of the ladle and set it aside
- Soak tamarind in warm water for 10 mins and extract the juice and keep it aside
- Clean all the vegetables and chope them into small cubes
Making of Kuzhambu Masala
- Heat oil in a pan. Add the grinding ingredients (Urad Dal, Coriander Seeds, Red Chili and Peppercorns)and fry in oil till the dal becomes golden brown color
- Grind all the fried ingredients to a smooth paste by adding little water
Start making the Kuzhambu
- Heat a sauce pan, add the chopped veggies along with turmeric powder. Add fresh water and cook the veggies till the veggies are almost cooked
- When the veggies are almost cooked, add the tamarind extract along with turmeric powder and salt. Allow the tamarind extract to boil for 5 mins for the raw smell of the tamarind extract to goes off. Add the ground spice paste and allow the spice paste to cook with the kuzhambu. Cook the kuzhambu for 5 mins in medium to low flame
- Then, cooked and mashed dal to the kuzhambu and mix well. Adjust the consistency by adding water. Bring the kuzhambu to boil and switch off the flame
Tempering
- Heat oil in a pan. Add mustard Seeds and allow it to sputter. Add bengal gram dal and fry till it becomes light brown. Then add curry leaves and grated coconut along with asafoetida and fry till coconut becomes golden brown. Add these tempering to the Nellai Puliitta Poricha Kuzhambu
Serving Time
- Serve the delicious Puliitta Poricha Kuzhambu with hot steaming rice along with a teaspoon of ghee and enjoy this delicious food!
Video
Notes
- Vegetables are your choice. There is no hard and fast rules with respect to vegetables to be used for this kuzhambu.
- If we have less veggies, we can soak chickpeas overnight and cook them and add it to this yummy kuzhambu
- Adjust the consistency based on your taste – Some wants a thick kuzhambu with lot of vegetables and some wants it little watery. It’s your choice
Nutritional Info
Nutrition Facts
Nellai Puliitta Poricha Kuzhambu
Amount Per Serving (1 cup)
Calories 152
Calories from Fat 11
% Daily Value*
Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 1mg0%
Sodium 437mg19%
Carbohydrates 25.5g9%
Fiber 13.5g56%
Sugar 2g2%
Protein 11.1g22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
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
Preparation with step by step pictures
- Wash the Toor dal and take it in a vessel. Add turmeric powder, water and pressure cook dal for 3-4 whistles or till it becomes mushy. Once the dal is cooked, mash it with the back of the ladle and set it aside
- Soak tamarind in warm water for 10 mins and extract the juice and keep it aside
- Clean all the vegetables and chop them into small cubes
- Heat oil in a pan. Add the grinding ingredients (Urad Dal, Coriander Seeds, Red Chili and Peppercorns) and fry in oil till the dal becomes golden brown color
- Grind all the fried ingredients to a smooth paste by adding little water
- Heat a sauce pan, add the chopped veggies along with turmeric powder. Add fresh water and cook the veggies till the veggies are almost cooked
- When the veggies are almost cooked, add the tamarind extract along with turmeric powder and salt. Allow the tamarind extract to boil for 5 mins for the raw smell of the tamarind extract to goes off. Add the ground spice paste and allow the spice paste to cook with the kuzhambu. Cook the kuzhambu for 5 mins in medium to low flame
- Then, cooked and mashed dal to the kuzhambu and mix well. Adjust the consistency by adding water. Bring the kuzhambu to boil and switch off the flame
-
Heat oil in a pan. Add mustard Seeds and allow it to sputter. Add bengal gram dal and fry till it becomes light brown. Then add curry leaves and grated coconut along with asafoetida and fry till coconut becomes golden brown.
- Add these tempering to the Nellai Puliitta Poricha Kuzhambu
-
Serve the delicious Puliitta Poricha Kuzhambu with hot steaming rice along with a teaspoon of ghee and enjoy this delicious food!
