Poricha kulambu is a healthy and delicious mix veggie based lentil gravy made with coconut+spice paste.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
for pressure cooking
- ⅓ 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
- salt as required
- 1 cup water to be added later or add as required
- 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)
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.
Calories: 209kcal | Carbohydrates: 25g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Sodium: 342mg | Potassium: 503mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3750IU | Vitamin C: 48mg | Calcium: 51mg | Iron: 2.6mg