Poricha Kuzhambu is another signature dish from Tanjore Cuisine. Tanjore Cuisine is dominated by the use of Tamarind. Even in curry we add tamarind juice for tanginess. I am sure it is the same with many dishes from Andhra region. Cuisine of every region is dominated by the locally available ingredients. Contrary to this we make this poricha kuzhambu made with moong dal.
Ayurveda doctors always advise to reduce on Tamarind (as it increases Pitta) and after some age they advise us to use to moong dal more than toor dal (for gastric reason). Here is simple kuzhambu made with Avarakkai and Drumstick. I strongly advise you to make the kuzhambu only with Drumstick and enjoy it aroma spread in the whole house.
- 50 Grams Moong dal/Pasi Paruppu
- 1-2 Nos Drum Stick Cut into pieces
- 1/2 Cup Snake gourd or Avarakkai Optional
- 1 Tsp Salt
- 1 Tbsp Oil
- 1/2 Tsp Whole urad dal/Muzhu Ulundhu
- 1/4 Tsp Coriander leaves/Dhania
- 2 Nos Dry Red chilli/Milagai
- 1 Tsp Pepper/Milagu
- 2 Tsp Jeera/Seeragam
- 3 Tbsp Coconut/Thengai Scrapped/pieces
- 1 Tsp Oil
- 1 Spring Curry leaves/Karuvepillai
- 1 Tsp Broken Urad dal/Udacha Ulutham paruppu
- 1 Tsp Jeera/Seeragam
- 1 Nos Dry Red chilli/Milagai Torn
Soak, cook and mash Moong dal with sufficient water. Water level should be just sufficient to cook dal else the whole Kuzhambu would become runny (and this cannot be easily adjusted later).
Cook the drum stick separately adding a bit of salt. Since I had some left over Avarakkai, I had added it too. I used my small pressure cooker to cook it for a whistle.
In a kadai, add oil. When oil gets heated, in medium to low flame add urad dal, dhania, dry chillies, pepper (in that order) and fry till raw smell disappears. Switch off and add jeera. Grind the ingredients along with coconut into fine paste.
Add the ground paster with boiled vegetables and cooked dal and adjust consistency and taste. Bring to boil for about 5 minutes in low flame till ingredients blend well. Stir occasionally.
Temper the items given in tempering and serve hot. The kuzhambu is aromatic with smell and taste of pepper and drumstick.
*Ensure consistency of dal. If there is more water in dal, retain water and add pulp.
*Pepper gives unique flavor, taste and hotness to dish, and hence do not reduce.
*In the masala, jeera should not be fried well. That is why I had asked you to add it specifically after switching off the flame.
*I had added Avarakkai because I have some left overs. I however recommend you to make it only with drumstick.
Poricha Kuzhambu-Step by Step instructions
*Soak, wash and cook moong dal. Bring it to mashing consistency.
*Cook the vegetable separately adding a bit of salt.
*In a kadai, add oil and fry the masala as given above and grind into a fine paste.
*Blend the dal, vegetable and cooked paste adjusting consistency.
*Temper and serve with rice. It can be eaten as such, but I had with ladies finger curry.
Related: Have your tried Vallarai soup and Pumpkin soup. They are very creamy, easy and nutritious ones to try.
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