Poricha Kuzhambhu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • Channa dal - 1/4 cup.
  • Yam - 1/2 cup.
  • Tamarind, a small lemon size (soaked in water).
  • For dry grinding:
  • Urad dal - 2 tsp.
  • Channa dal - 1 tsp.
  • Red Chillies - 4.
  • Asafoetida - 1/4 tsp.
  • Coconut (grated) - 1 cup.
  • For Frying:
  • Coconut oil - 1 tbsp.
  • Coconut (cut into small pieces) - 2 tbsp.
  • Mustard seeds - 1/4 tsp.
  • Urad dal - 1/2 tsp.
  • Curry leaves 6-7.

How to Make Poricha Kuzhambhu

  • Cook the channa dal and keep it aside.
  • Cook the yam and add the tamarind water.
  • Add salt and turmeric to it. Cook until it reduces to half the quantity.
  • Meanwhile, saute the urad dal, channa dal, red chillies, asafoetida and coconut until brown and dry grind them.
  • Once the yam and tamarind syrup reduces, add the freshly ground powder and the cooked channa dal to it. Stir well till it mixes.
  • Heat coconut oil, add mustard seeds and let them splutter.
  • Add the urad dal and curry leaves.
  • Pour this into the mixture.
  • Fry cut coconut pieces in coconut oil and add them to the mixture, too.
  • Serve hot.

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