Poricha Kuzhambu is a traditional South Indian curry that’s both nourishing and delicious. The name comes from the Tamil words “poricha” (fried) and “kuzhambu” (curry), referring to the tempered spices that give this dish its distinctive flavor. I learned this recipe from my grandmother, who always said the secret lies in cooking the vegetables just right – tender but not mushy.
About the Recipe
This recipe strikes the perfect balance between healthy and tasty. It’s packed with vegetables and lentils, making it nutritious and filling. The ground coconut paste adds richness, while the tempered spices create layers of flavor. It’s a great way to include different vegetables in your diet, and the cooking process is straightforward once you get the hang of it.
Why You’ll Love This Recipe
You’ll love how the different textures come together – the soft lentils, perfectly cooked vegetables, and the creamy coconut base. The recipe is very forgiving, so you can adjust the spice levels to your taste. It’s also a complete meal when served with rice, and leftovers taste even better the next day. Plus, it’s naturally gluten-free and vegan.
Poricha Kuzhambu
Cooking Tips
– Cook vegetables in the order listed – harder vegetables first
– Don’t overcook the vegetables; they should hold their shape
– Grind the coconut paste really smooth for best results
– Let the tempering spices splutter completely before adding to the curry
– Stir gently after adding the ground paste to prevent it from sticking
Serving and Storing Suggestions
Serves 4-6 people. Total preparation time: 45 minutes. Serve hot with steamed rice. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if needed.
Similar Recipes
- Sambar (South Indian Lentil Stew)
- More Kuzhambu (Buttermilk Curry)
- Paruppu Kuzhambu (Dal Curry)
Nutrient Benefits
This dish is rich in protein from toor dal, fiber from vegetables, and healthy fats from coconut. Turmeric offers anti-inflammatory properties, while black pepper helps with nutrient absorption. The varied vegetables provide different vitamins and minerals, making it a well-balanced meal.
Poricha Kuzhambu
Ingredients
- 3/4 cupp Toor Dal
- 1/2 tsp Turmeric Powder
- Salt as per taste
- 2 cups Yam (cut into 1/2 inch cubes)
- 2 cups Ashgourd (cut into 1/2 inch cubes)
- 1 cup Plantain (cut into 1/2 inch cubes)
Grind to a Smooth Paste:
- 1 tsp Black Peppercorns
- 2 tsp Cumin Seeds
- 1 Dry Red Chilli
- 1 1/2 tsp Rice
- 1 1/2 cups Fresh Coconut (grated)
- 1/4 cup Water
For Tempering:
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- Curry Leaves (few)
Instructions
- Wash dal and drain.
- Pressure cook with 1 1/2 cups of water for 5 minutes.
- Mix turmeric, salt and 1 1/2 cups of water in a pan.
- Bring to a boil.
- Add yam, lower heat and simmer till half done.
- Add plantain and simmer till half done.
- Add ashgourd and simmer till all vegetables are tender.
- Blend in cooked dal and ground masala.
- Simmer for about 5 more minutes, stirring gently.
- Heat oil for tempering and fry the mustard seeds and curry leaves.
- When mustard seeds start spluttering, add it to the kuzhambu.
- Serve hot with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use different vegetables in this recipe?
Yes. While traditional vegetables give the authentic taste, you can use potatoes, carrots, or pumpkin. Just remember to adjust cooking times based on the vegetables’ firmness.
Why do we add rice while grinding the masala?
The rice helps thicken the curry and gives it body. It also helps in grinding the spices smoothly. Just a small amount makes a big difference.
How spicy is this curry?
The spice level is moderate. You can adjust it by changing the amount of black pepper and red chili. Start with less and add more to taste.
1 comment
ok…not bad. i wud sujjest a little bit of tamarind paste also be added, and u hv to omit te onions.