Poritha Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • Vegetables - Carrots, Potatoes, Brinjal, Peas, Chou-Chou (chayote), Squash, Winter melon (drumsticks and other Indian vegetables can be used)- 1 cup.
  • Sambar powder- 2 tbsp.
  • Toor dal - 1/2 cup| For grinding:
  • Coconut Powder - 1/2 cup.
  • Jeera - 1 tsp.
  • For Garnishing:
  • Mustard and urad dal - 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.