PORITHA KUZHAMBU

in Dals, Kuzhambu, South Indian
Other than Sambaar and Rasam , Tamilians, also make a variety of not so watery stew like main courses , to accompany the rice . This is one such recipe .
PORITHA KUZHAMBU is usually a mildly spiced preparation , which when accompanied with thogaiyal , chutta appalam and ghee , tastes like heaven .
Mostly snake gourd , chow chow , drumstick , country beans( Karamani ) are chiefly used for Poritha Kuzhambu.
Ridge gourd , Amaranth , Drumstick leaves , Brinjal , Cluster beans ,White and Yellow Pumpkin too are used as second choices.
In Palghar Iyer communities , a similar version of Kuzhambu is made , called” Molagoottal “.
It is too relished, with rice and sometimes with chapathis too .
As this kuzhambu is bland , it can be made for people recovering from fever .
Ingredients

Ingredients

  1. Tuvar Dal or Moong dal 1 cup
  2. Vegetable of you choice mentioned above 1 cup
  3. Chopped medium size
  4. Turmeric powder 1/4 teaspoon
  5. Asafoetida 1/4 teaspoon
  6. Salt 3/4 teaspoon
  7. Curry leaves 8 torn into two
  8. Oil 2 teaspoon
  9. Mustard 1/2 teaspoon
  10. Urad dal 1/2 teaspoon
  11. Cumin seeds 1/2: teaspoon
  12. Dried Red chillies 3 to 4 broken into two
  13. Coconut grated 1/2 cup
Method

Method

  • Soak the Dal for 10 minutes . Add salt , turmeric powder, curry leaves and chopped vegetables, Pressure cook till soft .Mostly by two whistles the moong dal is done , while the Tuvar dal may take two more whistles in pressure cooker .
  • In a small pan , add one teaspoon oil , heat .
  • Add cumin seeds , red chillies , coconut and shallow fry till light brown .
  • Grind to a smooth paste.
  • Add to the cooked mixture .
  • Cook for two to three minutes in low heat .
  • Season with mustard , blackgram dal , red chillies (optional)and more curry leaves.
  • PORITHA KUZHAMBU ready to be eaten with hot rice .
Note

Note

  • Sambaar powder can be added instead of ground paste given in the above recipe .
  • Red chillies 3 , urad dal (1teaspoon) and grated coconut ,can be shallow fried to make a paste, instead of cumin seed paste, given
  • in the above recipe.
  • A combination of Moong dal and Tuvar dal, can be used for Poritha Kuzhambu.
  • Instead of Red chillies , you can include black pepper to increase the taste and spice up the kuzhambu taste.