Healthy, Authentic & Easy Kuzhambu!
Puliitta Poricha Kuzhambu is another variety of kuzhambu popular 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 etc. My MIL used to make this often as this dish is dainty and also we get more quantity. Puliyita Poritha(Poricha) Kuzhambu with Sutta Appalam a delightful lunch I love to have. Also Poricha Kuzhambu (without Tamarind), Thengaai araicha kuzhambu, rasavangi, sodhi, Rasa Vada, Tirunelveli Halwa are some of the Nellai Special Recipes.
(For the detailed step by step instructions along with pictures, please scroll down further)
Preparing Grinding Ingredients
Time to add Tamarind Extract
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
Adding Cooked Dal