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Karunai Kizhangu Puliyita Poricha Kuzhambu Recipe

Karunai Kizhangu Puliyita Poricha Kuzhambu is a popular Indian Curries
Author :
On :
Monday, 7 August, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 5
Rated 3 based on 100 votes


  • 3/4 cup - Urad Dal
  • 1/2 kg - Karunai Kizhangu
  • 1 - tamarind, small, Lemon size
  • Salt to taste
  • Turmeric - a pinch
  • For Grinding:
  • 2 tsp - oil
  • 7 - Red Chillies
  • 1 tsp - pepper
  • 3 tsp - Urad Dal
  • For Seasoning:
  • 1 tsp - oil
  • 1 tsp - Mustard Seeds
  • 1 tsp - Channa dal
  • 2 tsp - grated Coconut
  • Hing - a pinch
  • Curry leaves
  • How to Make Karunai Kizhangu Puliyita Poricha Kuzhambu:

    1. Cook the dal, Karunai Kizhangu in a pressure cooker till soft and smash it nicely and keep it aside.
    2. Soak the tamarind in the water and extract the juice.
    3. Pour the oil in the pan and fry the red chillies, urad dal and pepper and grind it to a paste.
    4. Add the tamarind extract in a heavy bottomed pan and the ground paste along with salt. Let the mixture boil for some time.
    5. Then add the smashed dal and Karunai Kizhangu.
    6. In a separate pan pour the oil and once the oil is hot add the mustard seeds and when the mustard seeds start to sputter add the channa dal and fry till it becomes golden colour and then add hing and curry leaves and grated coconut and fry it till the coconut becomes red coloured.
    7. Add these seasoned ingredients to the Karunai Kizhangu Puliyita Poricha Kuzhambu
    8. Karunai Kizhangu Puliyita Poricha Kuzhambu is ready to serve with plain rice.
    9. Recipe courtesy: Subbu's Kitchen.


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