Kathirikai Poricha Kuzhambu

Poricha Kuzhambu is a healthy and flavorful South Indian gravy for rice. Poricha kuzhambu is somewhat similar to sambar. It is made with lentils, vegetable and a special ground paste made of spices and coconut. The roast urad dal and pepper adds a great flavor to the kuzhambu. The kuzhambu can be made with vegetables like brinjal, drumstick, chow, chow, raw banana, bitter gourd etc. You can use just one vegetable or combine 3-4 vegetables.

The preparation of the kuzhambu varies from one household to another. This is typically how it is prepared in a Tamil Brahmin household. Since the kuzhambu has vegetables and lentils, you just need some papad and pickle as sides. Or you can also make a mezhukkupurati or a non coconut based vegetable fry to serve along the kuzhambu.

Kathirikai Poricha Kuzhambu

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Servings 3 – 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 2 cup chopped brinjal
• ⅓ cup toor dal / pigeon peas
• ¼ tsp turmeric powder
• 1 tbsp tamarind paste / gooseberry sized tamarind
• Salt to taste

To roast and grind

• 1 tsp oil
• 1 tbsp urad dal
• ¼ tsp peppercorns
• ¼ tsp asafoetida / hing
• 2-3 dried red chillies
• 3 tbsp grated coconut

To temper

• 1 tsp oil
• 1 tsp mustard seeds
• Few curry leaves

Instructions

• Pressure cook the dal with enough water and a pinch of turmeric powder. Mash the dal well and set aside.
• In a small pan heat oil and add urad dal, peppercorn, asafoetida and red chillies. Fry till the urad dal turns red.
• Then add coconut, curry leaves and fry for 1-2 minutes. Remove from heat and allow to cool. Grind to a smooth paste adding little water.
• Soak the tamarind in 1 cup warm water. Extract the juice. Add the brinjal, turmeric powder, salt to the tamarind juice and bring to boil.
• Let it boil for 8-10 minutes or until the brinjal is cooked and the raw smell of tamarind goes.
• Add the ground paste and combine well. Add ½ cup water and bring this to boil. Once it starts to boil add the dal and combine well.
• Bring it to boil again and let it boil for 2 minutes. Then lower the heat and simmer for 4-5 minutes. Remove from heat.
• Heat oil in a small pan and add mustard seeds. Once it splutters add curry leaves and pour over the kuzhambu.

Notes

• Take care not to overcook the brinjal. It should not become too mushy.
• If you feel the gravy is too thick, add little more water and adjust the consistency.

Course: Side Dish

Cuisine: Indian