Poricha Kuzhambu is also known as Poricha Kulambua which is a traditional Tamil Brahmin (South Indian) dish that is tasty and healthy to eat. It is a solid dish as it is a mix of lentils and vegetables. You can set up this kuzhambu with vegetables like brinjal, chow, pumpkin, bitter gourd, drumstick, broad beans; however, in this recipe, we have used mixed vegetables to prepare this kulambu.
Preparing Time: 10 Mins; Cooking Time: 20 Mins
Ingredients
For Pressure Cooking
- ⅓ cup tuvar dal or arhar dal (pigeon pea lentils)
- ¼ teaspoon turmeric powder
- ¾ cup water for lentils
- 5 cups chopped mixed veggies
- ¼ cup green peas, new or frozen
- 2 cups water added to the cooker
For Ground Paste
- 2 to 3 dry red chilies, divided and seeds removed
- One teaspoon urad dal (husked and split dark gram)
- One teaspoon cumin seeds
- ¼ teaspoon black pepper – optional
- ¼ cup tightly pressed new ground coconut
- Add 1/4 cup of water for grinding
Other Ingredients
- salt as required
- Add 1 cup of water or added as the need
For Tempering
- Two tablespoons of sesame oil (gingelly oil) can likewise use sunflower oil.
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (husked and split dark gram)
- One spring curry leaves or 10 to 12 curry leaves (Kadi Patta)
- 1 pinch asafoetida (hing)
Pressure Cooking Veggies And Dal
- Rinse and afterward chop the veggies first. We have used 1.5 cups of blended veggies like cauliflower, carrots, French beans, and capsicum.
- Rinse ⅓ cup tuvar two or multiple times in water. Drain well and add the lentils to a pan which we will put inside the pressure cooker. At that point, add ¼ teaspoon turmeric powder and ¾ cup water to the lentils.
- Take a second pan, add 1.5 cups chopped blend veggies, and ¼ cup green peas. Fit the two pans (the initial one containing dal and the second one having blend veggies) on top of one another. Do use the holder as it’s simpler to lift the pans with it.
- Add 2 cups of water to the pressure cooker and place the pans inside it.
- Place pressure cooker for 16 to 18 minutes on medium to high flame.
- When the pressure settles down, open the cover and check if the veggies and dal are cooked. Remove the pan using the holder cautiously.
- Presently with a spoon, mash the dal and keep to the side.
Making Ground Paste
- Heat a small pan. Add one teaspoon urad dal.
- On a low flame cook, the urad dal regularly blending till the lentils get golden.
- Once the urad dal begins turning out to be golden, at that point, add 2 to 3 dry red chilies.
- Cook for a couple of moments till the red chilies change their color and become fresh. Switch off the flame.
- In a small grinder, take ¼ cup tightly cooked ground coconut. Add the cooked urad dal and red chilies. Additionally, add one teaspoon of cumin seeds. You can likewise add ¼ teaspoon dark pepper (optional).
- Add ¼ cup water and crush to a smooth paste. Do add water as required while grinding. Keep the ground paste to the side.
Making Poricha Kuzhambu
- Presently take the crushed dal and steamed veggies in a pan.
- Add the ground coconut paste. Season with salt according to taste.
- Add 1 cup water or add as required. For a marginally thick kuzhambu, add less water. Blend quite well.
- Heat this combination on a low to medium fire and let it reach boiling point. Just let it bubble for 2 to 3 minutes. Do mix at intervals. After that, switch off the fire. Cover and keep to the side.
Tempering For Poricha Kulambu
- In a bit of pan, heat two tablespoons of sesame oil. When the oil gets hot, hold the flame to a low and afterward add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
- Fry till the mustard seeds crackle and the urad dal becomes golden.
- Once the urad dal becomes golden, at that point, add one spring curry leaves or 10 to 12 curry leaves and a pinch of asafoetida.
- Fry till the curry leaves become crisp.
- Pour the tempering in the poricha kulambu: mix and cover. Allow the tempering flavors to mix for several minutes.
Final Words
Poricha kuzhambu is a solid and flavorful mixed veggie-based lentil gravy made with coconut spice paste. It’s a tamarind-based curry with lots of flavor and aroma. This tastes delicious and mouthwatering.
This recipe is an exceptionally home-based one, straightforward and fast to make! Variations are innumerable; you can add any veggies to make them healthier. Yummy poricha kuzhambu is prepared!! Serve hot with steamed rice, idly, dosa, chapati, appam.
