Popularity: This is a famous pathiya samayal among many Brahmin households since this does not contain tamarind at all. Poricha Kuzhambu is usually made with Drumstick (Murungakkai) or Chow Chow. Drum stick kuzhambu is a very popular one.
- Vegetable for Thaan
- Moong dal: 30 gms
- Cooked Toor Dal: 1 big ladle
- Red Chillies: 3 or 4
- Jeera: 2 tsp
- Pepper: 2 tsp
- Curry Leaves
- Mustard: 1 tsp
- Orid dal: 2 tsp
- Asafoedita: a Pinch
- Turmeric Powder: a Pinch
- Coconut (Grated): 25 gms
- Coconut Oil: 2 tsps
- In a Kadai, boil the moong dal with water. Add around 400 ml of water. Add a pinch of turmeric powder.
- When the moong dal is 3/4th cooked, add the vegetable and salt with few curry leaves.
- Add water as and when you feel the kuzhambu is getting too thick.
- In a separate Kadai, add 1 tsp oil and roast the red chillies, pepper and orid dal. Grind the roasted mix with jeera and grated coconut by adding little asafoedita and little curry leaves in the form of a paste.
- When the vegetable is 3/4th cooked, add the grinded paste to the kuzhambu kadai and stir well.
- Allow it to boil for 5 mins.
- Mash the cooked toor dal well and add it to the kadai.
- Season mustard seeds using coconut oil and asafoedita.
You may add few more curry leaves in the end for flavour.
If the kuzhambu is too watery, add rice flour paste ( 3 or 4 tbsps ) at the end so that it solidifies.