poricha kuzhambu recipe, how to make poricha kulambu recipe

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poricha kuzhambu recipe, poricha kulambu recipe

poricha kuzhambu is a healthy and delicious mix veggie based lentil gravy made with coconut+spice paste.

5 from 2 votes
total time:
30minutes

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.

poricha kuzhambu recipe

the veggies added are potato, beans, carrots, cabbage, brinjal, snake gourd, drumsticks, chow chow, cauliflower, yellow pumpkin (kaddu), 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 recipe
  2. veg kuzhambu recipe
  3. vathal kuzhambu recipe
  4. ennai kathirikai kulambu recipe

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.

if you are looking more veggie recipes then do check vegetable korma, vegetable stew, veg sagu and aviyal recipe.

poricha kuzhambu recipe below:

poricha kuzhambu recipe, poricha kulambu recipe
5 from 2 votes
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poricha kulambu recipe

poricha kuzhambu is a healthy and delicious mix veggie based lentil gravy made with coconut+spice paste.
course main course
cuisine south indian, tamil nadu
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 4
rough calories per serving 209 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for pressure cooking

  • cup tuvar dal or arhar dal
  • ¼ teaspoon turmeric powder (haldi)
  • ¾ cup water for dal
  • 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 (jeera)
  • 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 poricha kuzhambu

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

how to make poricha kulambu recipe

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.

  2. 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. 

  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 second one containing mix veggies) on top of each other. do use the holder as its easier to lift the pans with it.

  4. add 2 cups water in the pressure cooker and place the pans inside it.

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

  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.

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

making ground paste for poricha kuzhambu

  1. heat a small frying pan or skillet. add 1 teaspoon urad dal.

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

  3. once the urad dal starts becoming golden, then add 2 to 3 dry red chilies.

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

  5. 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). 

  6. 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

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

  2. add the ground coconut paste.

  3. season with salt as per taste.

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

  5. mix very well.

  6. 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

  1. 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.

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

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

  4. fry till the curry leaves become crisp.

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

  6. serve poricha kulambu with steamed rice.

TRENDING NOW

how to make poricha kulambu recipe:

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 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 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:

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

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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am 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.

    • thanks for the info subhashini. i know. the reader who had shared this recipe also had told me that the recipe is called as molaguttal in kerala.

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