poricha kuzhambu | poricha kulambu

poricha kuzhambu recipe with step by step pics – poricha kuzhambu is a healthy and delicious mix veggie based lentil gravy made with coconut+spice paste. the lentils used are tuvar dal (pigeon pea lentils). though even moong lentils can be used. a vegan dish.

poricha kuzhambu recipe, poricha kulambu

the veggies added are potato, beans, carrots, cabbage, brinjal, snake gourd, drumsticks, chow chow, cauliflower, yellow pumpkin, white pumkin and green peas.

when i have mix veggies at home, poricha kuzhambu is one dish i often tend to make with them. i prepare poricha kulambu both with tuvar dal and moong dal. both ways the kuzhambu tastes good.

a long time reader of the blog had shared her recipe of poricha kuzhambu with me last year. thereafter i have made poricha kuzhambu many times whenever there are some spare mix veggies in the fridge.

few more kuzhambu recipes which you can make at times are:

  1. more kulambu
  2. veg kuzhambu
  3. vathal kuzhambu
  4. ennai kathirikai kulambu

when making kuzhambu or even sambar, where the veggies, dal and rice have to be cooked, i use the pans which are placed on top of the other and pressure cook everything together. this way time, fuel and energy is saved. with this method you need to have a 5 to 6 litre pressure cooker. if you do not have a large cooker, then cook the veggies in a pan and cook the dal in a pressure cooker.

poricha kulambu is best served with steamed rice.

how to make poricha kuzhambu

pressure cooking veggies and dal:
1. rinse and then chop the veggies first. i have used 1.5 cups of mix veggies like cauliflower, carrots, french beans and capsicum. you can add veggies like potato, beans, carrots, cabbage, brinjal, snake gourd, drumsticks, chow chow, cauliflower, yellow pumpkin (kaddu), white pumkin and green peas.

making poritha kuzhambu recipe

2. rinse ⅓ cup tuvar dal (pigeon pea lentils) a couple of times in water. drain well and add the lentils in a pan which we will place inside the pressure cooker. then add ¼ teaspoon turmeric powder and ¾ cup water to the lentils.

making poritha kuzhambu recipe

3. now in the second pan add 1.5 cups chopped mix veggies and ¼ cup green peas. fit the two pans (first one containing dal and the second one containing mix veggies) on top of each other. do not add any water in the pan containing the vegetables.

making poritha kuzhambu recipe

4. do use the holder as its easier to lift the pans with it. add 2 cups water in the pressure cooker and place the pans inside it.

making poritha kuzhambu recipe

5. cover and pressure cook for 16 to 18 minutes on medium to high flame.

making poritha kuzhambu recipe

6. once the pressure settles down, then open the lid and check if the veggies and dal are cooked. remove the pans using the holder carefully. below pic of steamed veggies.

making poritha kuzhambu recipe

7. below pic of dal cooked well.

making poritha kuzhambu recipe

8. now with a spoon mash the dal and keep aside.

making poritha kuzhambu recipe

making ground paste for poricha kulambu

9. when the dal and veggies are pressure cooking, you can make the coconut paste. heat a small frying pan or skillet. add 1 teaspoon urad dal.

making poritha kuzhambu recipe

10. on a low flame roast the urad dal stirring often till the lentils becomes golden.

making poritha kuzhambu recipe

11. once the urad dal starts becoming golden, then add 2 to 3 dry red chilies (halved and seeds removed).

making poritha kuzhambu recipe

12. roast for a few seconds till the red chilies change their color and become crisp. switch off the flame.

making poritha kuzhambu recipe

13. in a small grinder jar or chutney grinder, take ¼ cup tightly packed grated coconut. add the roasted urad dal and red chilies. also add 1 teaspoon cumin seeds. you can also add ¼ teaspoon black pepper (optional).

making poritha kuzhambu recipe

14. add ¼ cup water and grind to a smooth paste. do add water as required while grinding. keep the ground paste aside.

making poritha kuzhambu recipe

making poricha kulambu

15. now take the mashed dal and steamed veggies in a pan.

making poritha kuzhambu recipe

16. add the ground coconut paste.

making poritha kuzhambu recipe

17. season with salt as per taste.

making poritha kuzhambu recipe

18. add 1 cup water or add as required. for a slightly thick kuzhambu add less water.

making poritha kuzhambu recipe

19. mix very well.

making poritha kuzhambu recipe

20. heat this mixture on a low to medium flame and let it come to a boil. just let it boil for 2 to 3 minutes. do stir at intervals. then switch off the flame. cover and keep aside.

making poritha kuzhambu recipe

tempering for poricha kulambu

21. in a small frying pan, heat 2 tablespoons sesame oil (gingelly oil). when the oil becomes hot, keep the flame to a low and then add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

making poritha kuzhambu recipe

22. fry till the mustard seeds crackle and the urad dal turns golden.

making poritha kuzhambu recipe

23. once the urad dal turns golden, then add 1 sprig curry leaves or 10 to 12 curry leaves and a pinch of asafoetida.

making poritha kuzhambu recipe

24. fry till the curry leaves become crisp.

making poritha kuzhambu recipe

25. pour the tempering in the poricha kulambu. stir and cover. let the tempering flavors infuse for a couple of minutes.

poritha kuzhambu recipe

26. serve poricha kuzhambu with steamed rice.

poritha kuzhambu recipe

more veggie curry recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Poricha Kuzhambu

5 from 3 votes
poricha kulambu is a healthy and delicious mix veggie based lentil gravy made with coconut+spice paste.
poricha kuzhambu recipe, poricha kulambu recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:south indian,tamil nadu
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for pressure cooking

  • cup tuvar dal or arhar dal (pigeon pea lentils)
  • ¼ teaspoon turmeric powder
  • ¾ cup water for lentils
  • 1.5 cups chopped mix veggies
  • ¼ cup green peas, fresh or frozen
  • 2 cups water added in the cooker

for ground paste

  • 2 to 3 dry red chilies, halved and seeds removed
  • 1 teaspoon urad dal (husked & split black gram)
  • 1 teaspoon cumin seeds
  • ¼ teaspoon black pepper - optional
  • ¼ cup tightly packed fresh grated coconut
  • ¼ cup water for grinding or add as required

other ingredients

  • salt as required
  • 1 cup water to be added later or add as required

for tempering

  • 2 tablespoons sesame oil (gingelly oil) can also use sunflower oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (husked & split black gram)
  • 1 sprig curry leaves or 10 to 12 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing)

INSTRUCTIONS

pressure cooking veggies and dal

  • rinse and then chop the veggies first. i have used 1.5 cups of mix veggies like cauliflower, carrots, french beans and capsicum.
  • rinse ⅓ cup tuvar dal a couple of times in water. drain well and add the lentils in a pan which we will place inside the pressure cooker. then add ¼ teaspoon turmeric powder and ¾ cup water to the lentils. 
  • now in the second pan add 1.5 cups chopped mix veggies and ¼ cup green peas. fit the two pans (first one containing dal and second one containing mix veggies) on top of each other. do use the holder as its easier to lift the pans with it.
  • add 2 cups water in the pressure cooker and place the pans inside it.
  • cover and pressure cook for 16 to 18 minutes on medium to high flame.
  • once the pressure settles down, then open the lid and check if the veggies and dal are cooked. remove the pans using the holder carefully.
  • now with a spoon mash the dal and keep aside.

making ground paste

  • heat a small frying pan or skillet. add 1 teaspoon urad dal.
  • on a low flame roast the urad dal stirring often till the lentils becomes golden.
  • once the urad dal starts becoming golden, then add 2 to 3 dry red chilies.
  • roast for a few seconds till the red chilies change their color and become crisp. switch off the flame.
  • in a small grinder jar or chutney grinder, take ¼ cup tightly packed grated coconut. add the roasted urad dal and red chilies. also add 1 teaspoon cumin seeds. you can also add ¼ teaspoon black pepper (optional). 
  • add ¼ cup water and grind to a smooth paste. do add water as required while grinding. keep the ground paste aside.

making poricha kuzhambu

  • now take the mashed dal and steamed veggies in a pan.
  • add the ground coconut paste. season with salt as per taste.
  • add 1 cup water or add as required. for a slightly thick kuzhambu add less water. mix very well.
  • heat this mixture on a low to medium flame and let it come to a boil. just let it boil for 2 to 3 minutes. do stir at intervals. then switch off the flame. cover and keep aside.

tempering for poricha kulambu

  • in a small frying pan, heat 2 tablespoons sesame oil. when the oil becomes hot, keep the flame to a low and then add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
  • fry till the mustard seeds crackle and the urad dal turns golden.
  • once the urad dal turns golden, then add 1 sprig curry leaves or 10 to 12 curry leaves and a pinch of asafoetida.
  • fry till the curry leaves become crisp.
  • pour the tempering in the poricha kulambu. stir and cover. let the tempering flavors infuse for a couple of minutes.
  • serve with steamed rice.

NUTRITION INFO (approximate values)

Nutrition Facts
Poricha Kuzhambu
Amount Per Serving
Calories 209 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 342mg15%
Potassium 503mg14%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 2g2%
Protein 7g14%
Vitamin A 3750IU75%
Vitamin C 48mg58%
Calcium 51mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. Also Kerala brahmins call this molaguttal and accompaniement can be any raitas, thugayal, or pachadi.5 stars