Long Beans and Potato Poricha Kuzhambu

Recipe by
Total Time:
50 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 cup - Toor dal
  • 1/4 cup - Yellow Moong dal
  • 2 - Potatoes (cubed)
  • 10 - Long beans (sliced lengthwise)
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Mustard seeds
  • 1/2 tsp - Urad dal
  • 1 - Dry red chilli
  • 1/4 tsp - Asafetida powder
  • A few curry leaves
  • Oil
  • Salt
  • To roast and grind:
  • 3 tsp - Grated coconut
  • 1 tsp - Coriander seeds
  • 1/2 tsp - Black pepper
  • 1/2 tsp - Cumin seeds
  • 1 - Dry red chilli

How to Make Long Beans and Potato Poricha Kuzhambu

  • Dry roast and then grind to a fine powder all the ingredients under the -to roast and grind- section.
  • Pressure cook the toor dal and moong dal with asafoetida powder for three whistles. Keep aside.
  • Meanwhile cook the long beans and potatoes with enough water, until they turn soft. Do not overcook.
  • Next, heat oil and splutter mustard seeds, urad dal, dry red chillies, and curry leaves.
  • Add the dal, vegetables, turmeric powder and salt. Cook everything on simmer for a few minutes.
  • Finally add the spice powder to the dal and vegetable mixture and cook until the gravy turns thick.
  • Serve with rice and a spicy side dish.
  • Recipe courtesy: Priya Easy N Tasty Recipes