Posting after a small gap. took this video time before itself, but some how, unable to touch my laptop itself. hope hereafter will post regularly :). ok now coming to today's recipe Poricha kuzhambu.
Poricha kuzhambu is one of a stable curry to be served with white rice. It is a perfect option for vegetarians to prepare for lunch instead of our regular sambar or vatha kuzhambu.We can prepare this curry for festival days also as it is a no onion no garlic recipe. Actually I have used few shallots while grinding the coconut. But is it purely optional. You can simply avoid the shallots and proceed.
There may be few variations of making this kuzhambu,
but what am posting here is the way which we follows in our house. I am just
following the procedure which my mom used to do.My mil ‘s way will be little
different and that is not a authentic one. Will try to post that version in
near future.
This poricha kuzhambu doesn’t calls for tamarind and
uses moong dhal. For flavor and taste we will add ground coconut paste too. In
our houses during my grandmother’s period this kuzhambu will also be prepared
if we have white rice for dinner.
Actually my mom once told, if you add dhal then
coconut is not must, but I always use both. So you can add dhal and add little
coconut milk at the end instead of coconut paste.
In this kuzhambu I have used drumstick. Mango and/or jackfruit
seeds can also be added along with drumstick. Drumstick, mango and jack fruit
seeds are really a divine combo. I love this combo so much. We can make sambhar
also in this combo, its flavor and taste will be extraordinary.
You can use any of the below vegetables to make this
poricha kuzhambu.
- Drumstick,
- Mango,
- Jack fruit seeds,
- Broad beans
- Green leaves like amaranth leave, drumstick leaves
- Pumpkin
- Ash gourd
OK, now let’s move on to this recipe.
PORICHA KUZHAMBU
SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 20 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
2
drumsticks
1/4 cup moong dhal
3
cups rice rinced water
1
tablespoon sambhar chilli powder*
Salt
to taste
To
grind
¼
cup grated coconut
1
teaspoon cumin seeds
1
green chilli
1
or 2 shallots(optional)
To
temper
1
teaspoon oil
½
teaspoon mustard seeds
½
teaspoon cumin seeds
1
red chilli
Few
curry leaves
1/8
teaspoon asafoetida
* Instead of sambhar powder you can use a
teaspoon of red chilli powder and 1 ½ teaspoon of coriander powder.
PREPARATION:
Chop the drumsticks into one inch sized
pieces and set aside.
Grind the items given under ‘to grind’
table
METHOD:
Cook the moong dhal till soft. Then
mash it well and keep it aside.
In a pan add the rice rinced water and
let it heat.
Add the sambhar powder and salt .Let it
boil for 1 to 2 minutes.
Then add the drumstick pieces and let
it cook by closing the pan with a lid.
Once the veggie is cooked completely,
add the cooked and mashed dhal and mix well.
Finally add the coconut paste and mix
well.
Let it boil for few seconds. Don’t
allow it to boil for more, otherwise the kuzhambu will becomes curdled.
If the kuzhambu is so thin , mix the
rice flour in little water and add it to the curry.
Let it boil for few seconds, kuzhambu
will becomes little thick.
Remove from heat.
In another small pan, add oil
(preferably coocnut oil) then add the mustard seeds and cumin seeds. Let it
splutter.
Then add the red chillies, and curry
leaves. Saute for few seconds.
Switch off the flame and then add the
asafetida.
Saute well.
Add the tempered items to the prepared
kuzhambu.
Mix well and serve hot with white rice
and any spice vegetable fry as side dish.
NOTES:
If you don’t have rice rinced water,
then you can add plain water too.
Adding shallots is purely optional.
Mashing the dhal is must otherwise
right consistency will not come.
If the kuzhambu is so thin then add the
rice flour mix, otherwise no need.
You can add little coconut milk at the
end instead of coconut paste at the end.
Actually we use onion vedagam(vengaaya
vadagam/ thaalikra vadam- a special vadagam we prepare in bulk during summer
and use for the whole year) to temper. As it is not in hand, I have used the
items under temper table. If you have you can simply fry that vadagam in oil
and add.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Grind the items given under ‘to grind’ table
In a pan add the rice rinced water and let it heat.
Add the sambhar powder and salt .Let it boil for 1 to 2 minutes.
Then add the drumstick pieces and let it cook by closing the pan with a lid.
Once the veggie is cooked completely, add the cooked and mashed dhal and mix well.
Finally add the coconut paste and mix well.
Let it boil for few seconds. Don’t allow it to boil for more, otherwise the kuzhambu will becomes curdled.
If the kuzhambu is so thin , mix the rice flour in little water and add it to the curry.
Let it boil for few seconds, kuzhambu will becomes little thick.
Remove from heat.
In another small pan, add oil (preferably coocnut oil) then add the mustard seeds and cumin seeds. Let it splutter.
Then add the red chillies, and curry leaves. Saute for few seconds.
Switch off the flame and then add the asafetida.
Saute well.
Add the tempered items to the prepared kuzhambu.
Mix well and serve hot with white rice and any spice vegetable fry as side dish.
Do try this recipe and please don’t forget to
give your feedback in comments.
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