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You are here: Home / Kuzhambu Recipes / Poricha Kuzhambu | Poricha Kozhambu Recipe

Poricha Kuzhambu | Poricha Kozhambu Recipe

November 24, 2015 12 Comments

Poricha Kuzhambu is a phrase that entered my vocabulary post-marriage (just like Paruppu Usili, actually). It’s this wonderful mash-up of a vegetable, cooked toor dal, roasted spices, and fresh coconut. Everything in that list is perfect, so the final dish can be nothing but, right?

Poricha Kuzhambu-Poricha Kuzhambu Recipe

Right! My MIL made Poricha Kuzhambu with peas the last time she was here and I loved it. She mentioned then that the most popular vegetable that goes into poricha kuzhambu is podalanga / snake gourd so I tried it with that and loved it! Since I like my kuzhambu a bit on the spicier side, I added a tad more of pepper and red chillies but you can adjust it to your liking.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2-4
Recipe source: Mom-in-law

Ingredients for Poricha Kuzhambu:
1 small podalangai (snake gourd, padavalanga)
1/3 cup of toor dal (tuvar dal, pigeon peas)
1/2 cup of grated coconut
3 tsp of urad dal
1 tsp of whole black peppercorns
1/2 tsp of jeera (cumin) seeds
2 dried red chillies
1/4 tsp of turmeric powder
1 generous pinch of hing (asafoetida, perungaayam)
1 tbsp + 1 tsp of oil
1 strand of curry leaves
1/4 tsp of black mustard seeds
Salt to taste

How to Make Pudalangai Poricha Kuzhambu:

1. Grate the peel off the snake gourd, halve it, deseed it, and cut into small cubes.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

2. Pressure cook the toor dal with enough water until soft. Mash well and set aside.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

3. Heat the 1 tsp oil and add the red chillies, jeera, pepper, urad dal, and hing until the urad dal turns golden brown and the red chillies glisten. Set aside to cool.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

4. Meanwhile, add the podalangai pieces to a pan along with curry leaves and turmeric powder, and add enough water to just cover it. Bring to boil and cook until the podalangai is soft (about 5-6 mins).

Poricha Kuzhambu-Poricha Kuzhambu Recipe

5. Grind the roasted spices along with the coconut to a smooth paste, adding enough water.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

Add this to the cooked podalangai mixture and stir well. Add the mashed toor dal and salt and mix again. If the kuzhambu is too thick, add some more water and bring to boil. If too watery, increase heat and cook until the right consistency is reached. Turn off the flame.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

6. Heat the 1 tbsp oil and add the mustard seeds. When they begin to pop, dunk the entire thing into the kuzhambu. Still well.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

Serve hot with white rice and any dry side dish of your choice. Since this is a coconut-based kuzhambu, a mezhukkupuratti or stir-fry will go well with it.

Poricha Kuzhambu-Poricha Kuzhambu Recipe

What’s your favourite South Indian Kuzhambu Recipe?

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By nags Filed Under: Kuzhambu Recipes, Tamil Recipes, Uncategorized

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Reader Interactions

Comments

  1. Maria

    December 6, 2012 at 9:20 am

    no need of tamarind/lemon juice??

    Reply
    • Nagalakshmi V

      December 6, 2012 at 11:40 am

      no we don't add tamarind to poricha kozhambu

      Reply
  2. Apu

    November 19, 2012 at 6:39 am

    Well made, looks too good!

    Reply
  3. Priya

    November 18, 2012 at 8:41 pm

    Super tempting,fingerlicking and delicious kuzhambu,just love it.

    Reply
  4. Anonymous

    November 18, 2012 at 5:50 pm

    when to add the toor dal ?

    Reply
  5. CM

    November 18, 2012 at 3:45 pm

    Hi,

    Just wanted to know at what stage is the snake gourd and the ground mixture added to the daal?

    This seems quite similar to the errisery that we make at home.

    Thanks
    Chitra

    Reply
  6. Nalini Srinivasan

    November 18, 2012 at 1:51 pm

    tried it for lunch…it was too good…..but u never mentioned when to add dal?

    also i didnt hav snake guard so added potato's fried in oil.

    Reply
    • Nagalakshmi V

      November 19, 2012 at 1:49 am

      sorry about that. i have edited the post and added the step on when to add the toor dal to poricha kuzhambu

      Reply
  7. Chitra

    November 18, 2012 at 10:39 am

    Never tried this way.looks yummy..

    Reply
  8. divya

    November 17, 2012 at 3:49 pm

    Lipsmacking….Looks too tempting

    Reply
  9. Anonymous

    November 17, 2012 at 1:30 pm

    Very nice…I have never cooked any recipe using snake gourd…Will definitely try it…It looks tempting….

    Reply
  10. Aarthi

    November 17, 2012 at 11:39 am

    yummy kulambu

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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