Poricha Kuzhambu

Published under: Sambar

This is a very popular recipe from Tirunelveli, a district in TamilNadu.  This is also called as “Tirunelveli Poricha Kuzhambu

Toor Dal – 3/4 cup
Turmeric Powder – 1/2 tsp
Salt as per taste
Yam – 2 cups, cut into 1/2 inch cubes
Ashgourd – 2 cups, cut into 1/2 inch cubes
Plantain – 1 cup, cut into 1/2 inch cubes

Grind to a Smooth Paste:
Black Peppercorns – 1 tsp
Cumin Seeds – 2 tsp
Dry Red Chilli – 1
Rice – 1 1/2 tsp
Fresh Coconut – 1 1/2 cups, grated
Water – 1/4 cup

For Tempering:
Coconut Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few

1. Wash dal and drain.
2. Pressure cook with 1 1/2 cups of water for 5 minutes.
3. Mix turmeric, salt and 1 1/2 cups of water in a pan.
4. Bring to a boil.
5. Add yam, lower heat and simmer till half done.
6. Add plantain and simmer till half done.
7. Add ashgourd and simmer till all vegetables are tender.
8. Blend in cooked dal and ground masala.
9. Simmer for about 5 more minutes, stirring gently.
10. Heat oil for tempering and fry the mustard seeds and curry leaves.
11. When mustard seeds start spluttering, add it to the kuzhambu.
12. Serve hot with rice.

1 comment

pushkasmom September 15, 2010 - 4:24 am

ok…not bad. i wud sujjest a little bit of tamarind paste also be added, and u hv to omit te onions.


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