Thursday, February 17, 2011

Poricha Kuzhambu


Poricha Kuzhambu better known as Porichozhambu in the Palakkad circles is a tangy tamarind and vegetables based dish served with steamed white rice. It is another variation of the Pitlai. Naadan vegetables like brinjals, raw bananas, yam, ash gourd broad beans (Avarakkai) are generally used. You can also used carrots, potatoes and peas in addition to the above mentioned vegetables. So if you are bored of having Sambar every other day for lunch, try is variation.


Ingredients


  1. Mixed Vegetables like Raw Banana, Yam, Brinjal, Ash Gourd, Pumpkin etc - 2 Cups
  2. Tamarind – gooseberry sized ball
  3.  Karamani – a fistful
  4. Turmeric Powder – 1 pinch
  5. Salt – to taste

For the spice paste

  1. Urad Dal – 1/2 tsp
  2. Channa dal – 1 tsp
  3. Black Pepper – a few
  4.  Dried Red Chillies – 4
  5.  Asfoetida – a small piece
  6. Fresh Grated Coconut – 1/4 to 1/2 cup
  7. Coconut oil – 1 tsp

For the seasoning

  1. Coconut oil – 1 tsp
  2. Mustard Seeds – ½ tsp
  3. Curry leaves a few

Method


  1. Cut all the vegetables into small cubes. Soak tamarind in hot water for 10 mins. Squeeze and extract tamarind juice in a vessel. 
  2. Pressure cook the vegetables with turmeric and salt and 1 cup of water. 
  3. Also pressure cook the Karamani.
  4. Heat a tsp of oil in a Kadai, add a piece of asafoetida, after its bloats, add the dals and fry finally add the peppercorns and red chillies. Once all these are fried, grind them with the coconut into a smooth paste adding a little water.
  5. Take the tamarind extract in a vessel, add turmeric powder and salt and boil it for 5 to 8 minutes.
  6. Add the cooked vegetables, and karamani to the tamarind water.
  7. Bring to boil and simmer for about 2 -3 mins. Finally add the ground paste. Check for salt and consistency. If the curry is too thick add a little water and adjust the consistency. Simmer for a 3 – 4 mins.
  8. Heat a tsp of oil in a pan; add mustard seeds, once they crackle pour over the kuzhambu. Garnish with curry leaves.
Tasty Porichozhambu is ready to serve.
A good accompaniment for this would be the not so spicy Paruppu Thogayal.

10 comments:

Umm Mymoonah said...

looks very yummy, perfect with white rice.

Priya said...

Slurp,fingerlicking poricha kuzhambu,soooo inviting..

aipi said...

very authentic looks great !

US Masala

RAKS KITCHEN said...

We make it in a different way,love your version,looks superb!

Nupur Mehra said...

I have never cooked with coconut milk . This looks yummy !!..

MyKitchen Flavors-BonAppetit!. said...

Wow,sounds great.Poricha Kuzhambu luks delicious.Luv it.

Unknown said...

Omg! My mom makes this and I made it too and my friends called me crazy because they have never heard of such a dish. I feel so relieved to see "porichozhambu" as a dish in the internet in your post!

Sudha Ramaswamy said...

We used to add grated coconut while seasoning will give good aroma ad taste...

Thanks for your receipeeee....

Subhasree said...

Looking very tempting, but couldn't understand what karamani is. can u please give the name either in malayalam or english

Kaveri Venkatesh said...

@ Subashree
Karamani is Cowpeas/vellapayaru

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