Murungakkai Poricha Kuzhambu Recipe | Poricha Kulambu in Tamil | பொறிச்ச குழம்பு | பொரிச்ச குழம்பு | How to make Poricha Kulambu
Poricha Kuzhambu is technically a dal based gravy made with mixed veggies and flavored with coconut paste. Its also termed as Raathiri Poricha Kuzhambu, as mostly its made quickly with dal, couple of hand full veggies more like a moong dal sambar / gotsu kind of dish usually served as a side for tiffin times like idiyappam or idli dosa. But we at home make a similar version using tamarind, kuzhmbu podi (lentil spice powder) and coconut with veggies and serve it with rice.
There are many versions to Poricha Kulambu , some are made with tamarind and some without. Our homestyle always include a little tamarind extract.
This recipe here, we call it Poritha (Poricha) kara Kuzhambu in our family and we always use coconut fennel base in these gravies. Lets learn to make this tangy coconut based curry!
Kuzhambu Milagai Thool – Kulambu Milagai Podi
Check out the Instant Pot Version of Poricha Kuzhambu Here
Murungakkai Poricha Kuzhambu | Poricha Kara Kulambu
Ingredients
Ingredients - to temper
- 3 tablespoon oil preferably sesame oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon split black gram
- 1/4 teaspoon asafoetida
- 4 each curry leaves
Ingredients - to saute
- 6 each drumstick pieces 2 inch long
- 1 cup onion finely chopped
- 1 each green chilli chopped
- 5 cloves garlic crushed
- 1/2 cup tomato
- 1 tablespoon tamarind extract
- 1/2 teaspoon turmeric powder
- 2 tablespoons kuzhambu milagai thool or use vatha kuzhambu podi or sambar podi
- 1/4 teaspoon jaggery
- 1.5 teaspoon salt
- 1.5 cup water
- 4 each curry leaves for garnish
Ingredients - to grind
- 1/4 cup grated fresh coconut
- 1/4 cup water
- 1 teaspoon fennel seeds
Instructions
- Make a thin paste using fresh grated coconut, fennel and little water. Set this aside.
- Soak marble size tamarind in little water and squeeze to extract light pulp.
- Heat oil in a pan and temper with mustard, fenugreek seeds, split black gram, cumin seeds, asafoetida and curry leaves.
- Add green chili and crushed garlic along with chopped onions and saute until it turns soft. (5 minutes over medium flame)
- Add tomatoes along with turmeric powder, red chili powder, coriander powder kuzhambu milagai thool (all purpose curry powder) and salt.
- Fry until the raw smell goes.
- Add tiny piece of jaggery. (optional)
- Add drumstick along with water and cook covered over medium flame for 10 minutes.
- Add coconut fennel paste and bring it to a light boil.
- Garnish with curry leaves and turn it off!
- Serve with steaming hot rice and papadam!
Notes
Instructions
-
Make a thin paste using fresh grated coconut, fennel and little water. Set this aside.
-
Soak marble size tamarind in little water and squeeze to extract light pulp.
-
Heat oil in a pan and temper with mustard, fenugreek seeds, split black gram, cumin seeds, asafoetida and curry leaves.
-
Add green chili and crushed garlic along with chopped onions and saute until it turns soft. (5 minutes over medium flame)
-
Add tomatoes along with turmeric powder, red chili powder, coriander powder kuzhambu milagai thool (all purpose curry powder) and salt.
-
Fry until the raw smell goes.
-
Add tiny piece of jaggery. (optional)
-
Add drumstick along with water and cook covered over medium flame for 10 minutes.
-
Add coconut fennel paste and bring it to a light boil.
-
Garnish with curry leaves and turn it off!
-
Serve with steaming hot rice and papadam!
Comments are closed.