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.

Ingredients

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

Method

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.

Maangai Koottan

What you’ll need:

1. Raw Mango – 1 Medium size
2. Beaten Curds – 2 cups
3. Jaggery – 1 Tbsp
4. Turmeric Powder – a pinch
5. Salt to taste

To grind

1. Fresh scraped coconut – 1 cup
2. Fenugreek Seeds/ Methi – ½ tsp
3. Dried Red Chillies – 3 to 4

For Tempering

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

Method

Wash, peel and cut the mango into medium sized pieces. In a vessel, cook the mango pieces with salt, turmeric powder and enough water (about 1 to 1 ½ cups). Once the mangoes are half done, add the jaggery. And stir well. Let it boil till the mangoes are fully done.
In the meanwhile, heat a small frying pan, and fry the methi seeds and red chillies taking care not to burn the methi seeds. Allow to cool. Then grind these with the coconut adding little water, into a fine smooth paste.

Once the mangoes are done, add the ground paste to it and let it boil for about 2 minutes. Finally, reduce the heat to low and slowly add the whisked curds and blend well. Check for salt and add it if required. Simmer for about a minute or till the gravy just starts foaming. Remove from heat. Garnish with curry leaves. Temper with mustard seeds.

Yummy Manga Kootan is ready. Serve with steaming rice and any stir fry of your choice.

Notes:

1. If mangoes are not sour, you will have to use sour curds else a day old curd will do.
2. Adjust quantity of jaggery according to sourness.
3. Do not boil, after adding the whisked curds else, the curds will split. ( you can turn off the heat and add it too)
4. If you want to reduce the quantity of coconut, add a tsp of raw rice while grinding the paste.
5. Make sure the methi seeds are fried will but not burnt, else the kootan will turn bitter.