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You are here: Home / Green Peas Recipes / Green Peas Poricha Kuzhambu Recipe, Make Poricha Kuzhambu

Green Peas Poricha Kuzhambu Recipe, Make Poricha Kuzhambu

November 24, 2015 22 Comments

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I wasn’t really familar with poricha kozhambu varieties until my mom in law made it during their last visit. I had some fresh peas in the fridge and along with some drumstick, it made for a super simple and flavourful kozhambu for our lunch that day.

Peas Poricha KozhambuPin

Poricha kozhambu literally means roasted kozhambu because the base has some roasted spices that are ground along with fresh coconut. The vegetables are flexible and the more common ones are chow chow, pumpkin, and snake gourd (podalangai). Check out pudalangai poricha kuzhambu recipe here.

fresh peasPin

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Pumpkin kootu
Chow chow kootu
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Green Peas Poricha Kozhambu Recipe

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 4-6
Recipe Source: mom-in-law

Ingredients:
1 cup of green peas (fresh or frozen)
1/2 cup of toor dal / tuvar dal / pigeon peas
1/2 cup of grated coconut
3 tsp of urad dal
A few of black peppercorns
1/2 tsp of jeera / cumin seeds
4 of dry red chillies
1/4 tsp of turmeric powder
1 generous pinch of hing / asafoetida / perungaayam
1 tbsp + 1 tsp of oil
1/4 tsp of mustard seeds
A few of curry leaves
1 of drum stick, cut into 4″ long pieces

INSTRUCTIONS:

Peas Poricha KozhambuPin

0. Pressure cook the toor dal until soft and mushy.

1. Add the peas and drumsticks to a pan and add enough water to cover it. Bring to boil and cook until sof (about 5-6 mins).

2. Add the cooked dal along with the turmeric and hing to the peas and drumsticks mixture and simmer for a few more mins.

3. Meanwhile, heat 1 tsp oil in a small pan and roast the urad dal, red chillies, peppercorn, and jeera until the dal turns golden brown. Cool slightly and grind along with the coconut into a smooth mixture.

4. Add the ground masala to the peas-dal-drumsticks mixture and bring to boil. Add salt and curry leaves. Continue to simmer until the desired consistency is reached. If too thick, add some water while boiling. If too watery, increase heat and cook until the kozhambu thickens.

5. Heat the 1 tbsp oil and add the mustard seeds. When they begin to pop, remove from fire and dunk into the kozhambu.

Serve hot with rice and side dish of choice.

Peas Poricha KozhambuPin

Check here for more kozhambu recipes. 

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

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Reader Interactions

Comments

  1. Annapoorni Ramchandran

    March 2, 2016 at 8:04 pm

    no need tamarind??

    Reply
    • nags

      March 4, 2016 at 10:52 am

      no not needed for this recipe

      Reply
  2. Sanjeeta kk

    September 4, 2012 at 5:27 am

    I love the addition of coconut in veggies..this looks so tempting! I am used to my usual onion-tomato-garlic grind…would love to try this soon.

    Reply
  3. Maria John

    September 3, 2012 at 7:41 am

    Hey looks yummy..will give a try soon…

    Reply
  4. Vijayalakshmi Dharmaraj

    September 2, 2012 at 1:17 pm

    hi first time here, you are having such a lovely space and happy to follow you… n peas poricha kuzhambu looks so hot and yummy… my favorite one…when u get time visit mine…
    VIRUNTHU UNNA VAANGA

    Reply
  5. aromaticencounters

    September 1, 2012 at 7:25 am

    Loved the pics Nags.

    I am not very much aware of the traditional South Indian food. So not sure what is Kozhambu…but its mouthwatering. I am sure going to try it once I have drumsticks.

    Reply
  6. Veena Theagarajan

    August 31, 2012 at 3:39 pm

    Looks so tempting Nags…I love the idea of numbering the pics
    Great-secret-of-life.blogspot.com

    Reply
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Hello!

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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