January 01, 2013

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 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.


Mixed Vegetables like Yam,Ash Gourd, Pumpkin etc - 2 Cups
Tamarind – gooseberry sized ball
Turmeric Powder – 1 pinch
Salt – to taste

For the spice paste

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

For the seasoning

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


Cut all the vegetables into small cubes. Soak tamarind in hot water for 10 mins. Squeeze and extract tamarind juice in a vessel.
Pressure cook the vegetables with turmeric and salt and 1 cup of water.
Also pressure cook the Karamani.
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.
Take the tamarind extract in a vessel, add turmeric powder and salt and boil it for 5 to 8 minutes.
Add the cooked vegetables to the tamarind water.
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.
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.

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