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Vegetables - Carrots, Potatoes, Brinjal, Peas, Chou-Chou (chayote), Squash,
(drumsticks and other Indian vegetables can be used)- 1 cup.
Sambar powder- 2 tbsp.
- 1/2 cup| For grinding:
Powder - 1/2 cup.
- 1 tsp.
- 1/2 tsp each.
oil- 2 tbsp.
How to Make Poritha Kuzhambu
First chop the vegetables into small pieces. Put them in a vessel and add turmeric powder, salt and sambar powder along with 1/2 cup water.
Pressure cook the vegetables and the toor dal separately.
Meanwhile, grind the coconut along with jeera and make a smooth paste.
After the vegetables and the dal are cooked, add the vegetables in a kadai and boil for 5 minutes.
Add the coconut paste and also the mashed tuvar dal. Check seasoning. If you find there is not enough spice, you can add some more sambar powder into the mixture.
Let it boil for sometime. If its very watery, you can mix 1 tsp rice powder in some water and pour it over the mixture. This acts as a thickening agent.
After the mixture as attained a kootu consistency(thick), remove from fire.
For garnish, heat oil in a pan, add mustard and urad dal. After the mustard splutters and the dal turns light brown, pour it over the mixture.
Serve hot with rice. This also makes a nice side dish for chapatti.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.