Puliyita Poritha(Poricha) Kuzhambu is another variety of kuzhambu popular in Southern part of TamilNadu, especially in Tirunelvelli district. Rich in vegetables and have a wonderful flavour. Goes very well with fried poriyal such as Lady's finger fry, Kovakaai Fry etc. My mom used to make this often when I was young as this dish is dainty and also we get more quantity. Puliyita Poritha(Poricha) Kuzhambu with Sutta Appalam a delightful lunch I love to have...
![Puliyita Poritha(Poricha) Kuzhambu]( "Puliyita Poritha(Poricha) Kuzhambu") |
| Puliyita Poritha(Poricha) Kuzhambu |
| Preparation Time | 10 mins |
| Cooking Time | 45 mins |
| Servings | 4 |
Ingredients:
| Tamarind | 1 small lemon size |
| Thur dal | 3/4 Cup |
| Raw Banana | 1 /2 |
| Curry Leaves | few |
| Salt | To taste |
| Snake gourd(Pudalangaai) | 1/2 |
| Cucumber | 1 |
| Brinjal | 2 |
| Carrot | 1 |
| Potato | 1 |
| Drumstick | 1 |
| Turmeric | 1/2 Teaspoon |
| Chick Peas(Optional) | 2 tablespoon |
Ingredients for Grinding:
| Oil | 1 teaspoon |
| Red Chillies | 6 |
| Urid dal | 1 tablespoon |
| Pepper Corns | 1 teaspoon |
Ingredients for Seasoning:
| Oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Bengal Gram Dal | 1 teaspoon |
| Grated Coconut | 1 tablespoon |
| Hing | A Pinch |
Method:- Cook the dhal in pressure cooker till soft and smash it nicely and keep it aside.
- Soak the tamarind in the water and extract the juice. If we plan to use chick peas, soak it in water for the whole night and pressure cook it and keep it ready
- Pour the oil in the pan and fry the red chillies, urdhal and pepper and grind it to a paste.
- Finely chop all the vegetables and cook the vegetables in a pan by adding a pinch of turmeric.
- When the vegetables are half cooked add the tamarind extract
- Add the ground paste along with salt. Let the mixture boils for 5-10 minutes in medium flame till the raw smell of ground paste goes off
- Then add the smashed dhal and stir well
- In a separate pan pour the oil and once the oil is heat add the mustard seeds and when the mustard seeds start to sputter add the channa dhal and fry till it becomes golden color
- Add Hing and curry leaves and grated coconut and fry it till the coconut becomes red color.
- Add these seasoned ingredients to the kuzhambu
- The tangy and spicy Puliyita poritha kuzhambu is ready to serve with plain rice.
![Puliyita Poritha(Poricha) Kuzhambu]( "Puliyita Poritha(Poricha) Kuzhambu") |
| Puliyita Poritha(Poricha) Kuzhambu |
Note:
- We can add 1 tablespoon of coriander seeds while frying the ingredients for grinding. But it is optional
- Chick peas is also optional. But the flavour of cooked chick peas bring a nice taste to this kuzhambu
