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Poricha Kootu Mixed Vegetable Poricha Kootu Recipe Indian Recipes

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Table of Contents

What is Poricha Kuzhambu?

Poricha Kuzhambu is a traditional South Indian gravy made with a mix of roasted spices and lentils. It is a flavorful and aromatic dish that is typically served with rice. The word "poricha" in Tamil means "fried" or "roasted," and "kuzhambu" refers to a thick curry or gravy. This dish is known for its unique combination of spices and lentils, which gives it a rich and satisfying taste.

Ingredients

To make Poricha Kuzhambu, you will need the following ingredients:

  • 1 cup Toor dal (split pigeon peas)
  • 1/2 cup Chana dal (split Bengal gram)
  • 1/4 cup Coriander seeds
  • 2 tablespoons Urad dal (split black gram)
  • 1 tablespoon Black peppercorns
  • 8-10 Dry red chilies
  • 1/2 teaspoon Fenugreek seeds
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • A pinch of Asafoetida (hing)
  • A few Curry leaves
  • 2 tablespoons Oil
  • Tamarind, lemon-sized ball
  • Salt to taste

How to Make Poricha Kuzhambu?

Follow these steps to make delicious Poricha Kuzhambu:

  1. Heat a tablespoon of oil in a pan and add the coriander seeds, urad dal, chana dal, black peppercorns, fenugreek seeds, and dry red chilies. Roast them on low heat until they turn golden brown and release a pleasant aroma. Remove from heat and let it cool.
  2. In a separate pan, heat a teaspoon of oil and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Allow them to splutter.
  3. Grind the roasted spices and lentils to a fine powder using a mixer or blender.
  4. Soak the tamarind in warm water for about 10 minutes. Squeeze out the juice and discard the pulp.
  5. Cook the toor dal and chana dal in a pressure cooker until they are soft and mushy.
  6. In a deep pan, add the tamarind juice, cooked lentils, ground spice powder, and salt. Mix well.
  7. Bring the mixture to a boil and let it simmer for about 10-15 minutes until the flavors blend together.
  8. In a small pan, heat a teaspoon of oil and add mustard seeds. Once they splutter, pour the tempering over the kuzhambu and mix well.
  9. Remove from heat and serve hot with steamed rice.

Serving Suggestions

Poricha Kuzhambu is traditionally served with steamed rice. It pairs well with a side of papad or appalam (South Indian lentil crisps). You can also enjoy it with some fresh vegetable stir-fry or pickle.

Variations

While the basic recipe remains the same, there are a few variations you can try to enhance the flavors of Poricha Kuzhambu:

  • Vegetables: You can add vegetables like drumsticks, brinjal, or pumpkin to the kuzhambu to make it more nutritious and flavorful.
  • Coconut: For a richer taste, you can add grated coconut while grinding the roasted spices.
  • Sambar Powder: If you don't have time to roast and grind the spices, you can use store-bought sambar powder as a substitute.
  • Ghee: Adding a teaspoon of ghee while tempering enhances the aroma and flavor of the kuzhambu.

Conclusion

Poricha Kuzhambu is a delectable South Indian dish that is loved for its unique blend of roasted spices and lentils. It is a comforting and satisfying meal that can be enjoyed with steamed rice and a side of papad or vegetable stir-fry. With its rich flavors and aromatic taste, Poricha Kuzhambu is sure to tantalize your taste buds. So, give it a try and savor the authentic flavors of this traditional recipe!

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