Health for life

Poricha kuzhambu is one of the easiest dal based gravy which gets ready very easily as this kuzhambu doesnt need onions or tomatoes. An excellent gravy to enjoy thoroughly with rice or else with Indian breakfast dishes like idlies or dosas. Even i served this flavourful kuzhambu with some crispy pearl millet dosas for our dinner. A spice powder gives a tremendous flavour to this dish. Each and everyone have their own way of making this poricha kuzhambu and mine is one of the easiest one.

You can use any Indian vegetables for making this gravy, its one of the comforting stew served along with rotis or with hot steaming rice. Basically this poricha kuzhambu is prepared with or without tamarind and with dals like toor or mung dal or either with the combination of these two dals.If you want to have it with rice make it thinner and if you want to have with rotis, make it thicker..Sending to Srivallis Side dish Mela.


1/2cup Toordal
1/4cup Yellow Moongdal
2nos Potatoes (cubed)
10nos Long beans (sliced lengthwise)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
1no Dry red chillies
1/4tsp Asafoetida powder
Few curry leaves
Oil
Salt

To roast & grind:
3tsp Grated coconut
1tsp Coriander seeds
1/2tsp Black pepper
1/2tsp Cumin seeds
1no Dry red chillies

Dry roast and grind all the ingredients under the list to roast & grind as fine powder.

Pressure cook the toor dal,moong dal with asafoetida powder upto three hisses,put off the stove and keep aside.

Meanwhile cook the long beans and potatoes with enough water,until they turns soft,dont overcook and keep aside.

Heat oil, add the mustard seeds,urad dal,dry red chillies,curry leaves and let them crack.

Add the cooked dal,cooked veggiess,turmeric powder and salt,cook everything in simmer for few minutes.

Finally add the grounded spice powder to the cooking dal and cook until the gravy turns thick, put off the stove.

I can say that poricha kuzhambu as a lil sister of sambar,  its one of the comforting stew served along with rotis or with hot steaming rice, basically this poricha kuzhambu is prepared with or without tamarind and with dals like toor or mung dal or either with the combination of these two dals.If you want to have it with rice make it thinner and if you want to have with rotis, make it thicker.

This poricha kuzhambu doesnt need onions or tomatoes just you need a vegetable or mixed vegetables to make this stew. A simple spice powder added to this gravy will turn this gravy super flavourful and delicious.Everyone have their own way of preparation of this kuzhambu, when i went through Sharmis space for Poricha kuzhambu,i got this recipe and prepared it with carrots instead of drumsticks she went for.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.


1cup Toordal
2nos Carrots (sliced)
1/4tsp Turmeric powder
1tsp Mustard seeds
1/2tsp Urad dal
1no Dry red chillies
1/4tsp Asafoetida powder
Few curry leaves
Oil
Salt

To roast & grind:
3tsp Grated coconut
1tsp Coriander seeds
1/2tsp Black pepper
1/2tsp Cumin seeds
1no Dry red chillies

Dry roast and grind all the ingredients under the list to roast & grind as fine powder.

Pressure cook the toor dal with asafoetida powder upto three hisses,put off the stove and keep aside.

Meanwhile cook the carrots with enough water,until they turns soft,dont overcook and keep aside.

Heat oil, add the mustard seeds,urad dal,dry red chillies,curry leaves and let them crack, add the cooked dal,cooked carrots,turmeric powder and salt,cook everything in simmer for few minutes.

Finally add the grounded spice powder to the cooking dal-carrot mixture and cook until the gravy turns thick, put off the stove.

Serve warm with rice and papads.