Poricha Kuzhambu is a delicious and flavorful South Indian-style gravy that is a favorite in many Tamil households. Unlike other kuzhambu varieties, Poricha Kuzhambu does not require tamarind extract, making it a milder and creamier dish. Instead, the rich, aromatic flavors come from the unique combination of vegetables, toor dal, and a special coconut masala paste. The addition of Kulambu thalippu vadagam for tempering enhances the taste, giving it a distinct and authentic flavor that elevates the entire dish.
This traditional recipe allows for flexibility in terms of vegetable choice, with common additions including drumsticks, brinjal (eggplant), broad beans, and other local village vegetables. These vegetables are cooked along with the toor dal and coconut paste, creating a smooth, thick, and hearty gravy that pairs perfectly with steamed rice. While it is traditionally served with rice, Poricha Kuzhambu also goes well with idli, dosa, or even chapati for a more versatile meal.
Tips:
•You can adjust the consistency of the kuzhambu by adding more or less water to suit your preferences.
•If you don’t have Kulambu thalippu vadagam, you can make your own tempering with mustard seeds, cumin, curry leaves, and dried red chilies.
•You can vary the vegetables based on what is in season or available in your kitchen, but traditional choices like drumsticks and brinjal add authentic flavor.
•For a richer taste, ensure the coconut paste is freshly ground and blended smoothly.
Mixed vegetable Poricha Kuzhambu is a comforting, flavourful dish that brings together the wholesome goodness of vegetables and lentils, all brought to life by the aromatic coconut paste and tempering. This dish is a great option for family meals, festive occasions, or even everyday dinners, and it pairs wonderfully with rice or other South Indian staples. Try this authentic recipe and enjoy the delicious taste of traditional South Indian cuisine.
Ingredients
Toor dal -1/2 cup
Drumsticks-2 nos chopped to finger length pieces
Broad beans(Avarakkai)-1/2 cup chopped
Brinjal-3 nos chopped to cubes
Kulambu thalippu vadagam-1/2 piece or 1 tsp
Turmeric powder-1/2 tsp
Salt to taste
Gingelly oil-1 Tbsp
Curry leaves few
For Masala (Roast in tsp of oil and grind to fine paste)
Urad dal-1 Tbsp
Pepper-1 tsp
Cumin seeds-1 tsp
Red chillies-4-6 nos
Grated coconut-2 Tbsps
Raw rice-1 Tbsp
Oil-1 tsp
Recipe Video
Method
👉Pressure cook the toor dal with turmeric powder,a tsp of oil and a pinch of asafoetida and 1 1/2 cups of water for 6-7 whistles, mash well and set aside.
👉Roast the ingredients given For Masala in a tsp of oil and grind to fine paste adding little water,set aside.
👉In a pressure cooker add the veggies and little water just enough to cover the veggies and pressure cook for 2 whistles, switch off the gas and allow the pressure to subside completely.Once the pressure is released open the cooker and again switch on the gas.
👉To this add the mashed dal, ground masala paste, required salt and add cup of water and mix well and allow the kulambu to boil for 5 minutes or until it thickens to desired consistency.
👉Simultaneously in a tadka pan heat gingelly oil,add the kulambu thalippu vadagam and sauté for few seconds until the vadagam changes colour.Add curry leaves and allow it to splutter now add this tempering to the kulambu, mix well and switch off the gas.
👉Serve hot with rice.
Note-
✍️If you don't have kulambu thalippu vadagam you just add mustard seeds and curry leaves for tempering.
✍️Instead of toor dal you can use green gram dal.
✍️This kulambu thickens over time so adjust consistency accordingly(remove from fire in slightly watery consistency).
