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
25 responses to “Murungakkai Poricha Kuzhambu | பொரிச்ச குழம்பு ”
Hello, I thunk your website might be having
browser compatibility issues. When I looik at your blog site inn Opera, it looks fine but when opening in Internet Explorer, it hhas some
overlapping. I just wantyed to give you a quick heads up!
Other thenn that, uperb blog!
[…] 1. Murungakkai Poricha Kara Kuzhambu […]
Hi I tried few kuzhambu recipes frm ur site.. Vendakkai Kara kuzhambu nd dis one.. Tastewise gud..before addin coconut oil seperates frm t gravy but after addin coconut paste it din..even I grinded to a smooth paste..tried thrice nd exactly followed ur steps..din get t texture as shown in pic.. Pls help me,out dear..
Vino,
You won’t see a whole lot of oil floating on top, just a little which will definitely separate, I don’t know what cold possibly go wrong. If yo think your consistency is watery then try adding extra kuzhambu podi (which includes red chili, dhania, cumin , fenugreek, toor dal, black pepper) which is also readily available in stores or make your own following this recipe
http://www.spiceindiaonline.com/kuzhambu_milagai_thool_1/
you may also increase coconut paste for a creamy texture, hope this helps!
hi,
I am from pondy.My mother makes this without tamarind and thats the authentic version of porichakuzhambu.Sorry to comment ur’s.Make correction in ur receipe.
Shyamala, you can make it with or without tamarind. Traditional poricha kuzhambu is just dal and veggies tempered with coconut and black pepper, thats more like a thick stew and doesn’t even include tomatoes. But kara kuzhambu style does include tamarind and tomatoes. We make this often at home and turns out perfect. Thanks.
Yeah u are write mullai. One of brahmin neighbor used to do poricha kuzhambu which is prepared with dhal
Thanks dear, technically yes its made with dal & coconut ( i have already posted a recipe using moong dal and capsicum) but inour home we make this style and we call it thenga poricha kara kuzhambu!
Hi Mullai,it was superb.
Thanks for your reply mullai..
Hi..I have one question…does this kuzhambu milagai podi means normal red chilli powder or is it sambhar powder or is there any special kara kuzhumbu podi available..pls tell me..
thanks
nisha
Nisha, Kuzhambu podi is a kind of an all purpose powder which we use for thickening gravies and varuvals. Its a combination of red chili, dhania, cumin, fennugreek, black pepper and Thur dal. Something like sambar podi but not exactly as the proportion slightly differs. Usually sambar podi has more of Thur and Bengal gram, whereas here the highlight is more red chillies and dhania. Check this link for our family recipe, i usually get a big batch from India.
http://www.spiceindiaonline.com/kuzhambu_milagai_thool_1
You can substitute with any store bought kuzhambu or sambar podi, if you don’t have these then just use 2 tsp red chili powder + 3 tbsp dhania powder ; it will still taste good. Thanks.
Thanks Mullai,I tried this yesterday,it was delicious.
ITS look like awesome…going to try today…thanks
thanks mullai…
recipe wass awesomme n my husband totally loved it! 🙂
im trying one of ur recipes every day..! 🙂 keep them coming
hey mullai,
1 quick question… im making this one rt now, n dont hv fresh grated coconut…!
can i use powdered coconut?
Sssuuu, that should work if you can't find fresh coconut. Thanks.
looks yummy..where can i find Kuzhambu milagai podi
It was simply superb
it looks yummy
Great recipe..Thanks for Posting after a long time
hey mullai i am from pondy and my mom adds mutton pieces and nalli to this preparation
its heavenly !!!!!It rreminds my moms cooking!!!!
slurpslurp… how i wish u were living in delhi. i would have come over to eat tht!!!
welcome back mullai. was missing your recipes. it was a surprise..
Mullai, awesome….I could feel the flavor & aroma from the picture itself.
Have a great day