Poricha kuzhambu | How to make Poricha kuzhambu

By Karkuzhali Shanmugam  |  24th Mar 2017  |  
4.5 from 2 reviews Rate It!
  • Poricha kuzhambu, How to make Poricha kuzhambu
Poricha kuzhambuby Karkuzhali Shanmugam
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

89

2

About Poricha kuzhambu Recipe

It is one of the traditional recipe served with rice in Tamil Nadu. It is a easy less spicy curry that goes very well with rice. We can use any vegetables like drumstick, pumpkin,mango, etc to make this curry. Here i have used bottle gourd .

Poricha kuzhambu, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Poricha kuzhambu is just mouth-watering. This amazing recipe is provided by Karkuzhali Shanmugam. Be it kids or adults, no one can resist this delicious dish. How to make Poricha kuzhambu is a question which arises in people's mind quite often. So, this simple step by step Poricha kuzhambu recipe by Karkuzhali Shanmugam. Poricha kuzhambu can even be tried by beginners. A few secret ingredients in Poricha kuzhambu just makes it the way it is served in restaurants. Poricha kuzhambu can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Poricha kuzhambu.

Poricha kuzhambu

Ingredients to make Poricha kuzhambu

  • bottle gourd chopped 1 cup
  • Moong dhal 1\4 cup
  • Sambhar powder. 1 tablespoon
  • salt. As needed
  • To grind
  • coconut 1\4 cup
  • cumin seeds. 1 teaspoon
  • shallots. 2 or 3 (optional)
  • For tempering
  • oil 1 tablespoon
  • mustard seeds. 1 teaspon
  • Urad dhal. 1 teaspoon
  • cumin seeds. 1\2 teaspon
  • Red chillies. 2
  • curry leaves few

How to make Poricha kuzhambu

  1. Cook moong dal in water till it becomes soft.
  2. Once the dal is cooked completely add cubed bottle gourd with the cooked moong dal.
  3. Add the sambhar powder and salt. Let it boil till the bottle gourd becomes soft.
  4. Let it boil till the veggie becomes soft.
  5. Grind coconut, cumin seeds and shallots into smooth paste.
  6. Add required water to make it into smooth paste
  7. Once the veg is cooked add the coconut paste and stir well. Let it boil for 1 to 2 minutes. Don't boil more after adding coconut.
  8. In another small pan take half of the oil and prepare the tempering. Once the oil is hot add mustard seeds and red chillies let it splutter. Add this to the curry.
  9. Then add remaining oil and add urad dal and cumin seeds and fry for few seconds.
  10. Finally add the curry leaves and switch off the heat.
  11. Add the tempering to the prepared curry and mix well
  12. Serve hot with rice and some spicy vegetable fry or simple papad as side dish.

My Tip:

You can use milk instead of coconut, but taste will vary. Generally onion vadagam will be used for tempering

Reviews for Poricha kuzhambu (2)

Neeta Nagpala year ago

Hmmm nice
Reply

Manvi Chauhan2 years ago

Yummy... looks too good
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