Monday, 2 February 2015

Poricha Kuzhambu

Poricha Kuzhambu is a very flavourful kuzhambu. I love the black pepper that goes into the ground masala. It adds a wonderful flavour to the kuzhambu. I have already posted one version of this kuzhambu. The already posted version is with Tuar dal

The speciality of poricha kuzhambu is using Karamani or red chori beans. So here I have used Chenai (yam) with red chori beans and have also added roasted groundnut. It is a delicious combination. Pair it up with some Paruppu Thogayal or with any thoran and you have a wholesome filling lunch ready


Chenai/Yam – 350 grams
Karamani/Vella Payaru – 100 grams
Tamarind – gooseberry sized ball
Turmeric Powder – ¼ tsp
Salt to taste

To roast and grind
Channa Dal/Kadala Paruppu – 10 grams
Whole Black Pepper – 5 grams
Dried Red Chilly – 2 to 3
Asafoetida – a small piece
Scraped Coconut – 50 grams

For Tempering
Coconut Oil – 2 tsp
Mustard Seeds – 5 grams
Grated coconut - 10 grams
Curry leaves - few


  • Soak the karamani in hot water for about half an hour. Soaking will help in better cooking.
  • Pressure cook the karamani.
  • Peel and chop the yam into small cubes. Pressure cook the yam pieces with just enough water and salt.
  • Soak the tamarind in hot water for 10 minutes. Squeeze and take out the 1.5 cup of extract.
  • Transfer the tamarind extract into a vessel, add turmeric powder and salt. Add salt carefully, as we have added salt to the yam pieces as well.
  • Let this boil for 5 to 6 minutes. Then add the yam pieces and the karamani and let everything boil for another 5 to 6 minutes.
  • In the meanwhile, in a small frying pan, heat ½ tsp of oil, add the piece of asafoetida, when it puffs up add the kadala paruppu and fry till it starts changing color, now add the black pepper and red chillies and fry till the dal turn golden brown, add the coconut and fry for another minute. Cool and grind to a smooth paste using little water.
  • Add this ground paste to the boiling tamarind veggie mixture, mix well. Add about ½ cup of water if required to adjust consistency and boil for another 2 to 3 minutes.
  • Remove from heat.
  • Heat a small frying pan with oil, add mustard seeds once they splutter add the curry leaves and grated coconut. Fry until coconut turns brown and remove from heat. Pour onto the kuzhambu.

Poricha kuzhambu is ready!!! Enjoy your lunch with this hot kuzhambu and any interesting thoran.

1 comment:

  1. wow super yyummy dear
    hope you will link your recipes to my event