Wednesday, May 8, 2013

Poricha Kuzhambu - Poritha Kuzhambu

Poricha kuzhambu or poritha kuzhambu is something which all the veggies are cooked nicely in the oil. It can be made with or without dal. Mostly people use moong dal/pasi paruppu for making poricha kuzhambu. Here am making without dal. Adding the coconut and cumin paste at the end gives the kuzhambu an extraordinary taste. 


½ cup shallots
2-3 tomatoes
¼ cup tamarind juice
Veggies of choice
1tsp chilli powder
2 tsp coriander powder
½ tsp sambar powder
1tbsp coconut milk

To temper

1 tsp mustard seeds
½ tsp fenugreek seeds/vendhayam
Fistful curry leaves
2 red chillies

How to make it

  • In a wok heat oil and fry the shallots. Cook till it turns super soft.

  • Then add the vegetables to the fried shallots. Fry the veggies in the remaining oil. Half cook the veggies in medium flame.

  • Then add the tomatoes to it and cook till it turns gooey.

  • Now add chilli powder and coriander powder. Add the tamarind juice to it. Allow to boil and then add 2 cups of water to it. Add sambar powder and check for salt at this time.
  • Reduce it to a gravy form. Finally add the coconut milk to it. Keep for 1-2 minutes and then switch off the stove.
  • In a separate pan heat oil and temper the items given. Glaze the tempered items on top of the kuzhambu. Mix well.
  • Serve with steamed rice and vegetable poriyal.


  1. Generally Brinjal, Drumsticks, potatoes can be used.  Cut all the veggies length-wise.
  2. I prefer using coconut and cumin paste instead of coconut milk. Grind the grated coconut with cumin seeds into a smooth paste. After adding the coconut paste don't over cook the gravy and don't close with the lid.
  3. Amma always used to temper at the last as I mentioned above. If ur running out of time its better u temper at the beginning itself.
  4. Always use sesame oil for making all kinds of kuzhambu varieties.

Since i don't have enough shallots at home i used half normal onions.