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Poricha Kuzhambu-Poricha Kulambu Recipe

December 9, 2011 by PadhuSankar 38 Comments

Poricha Kuzhambu is a traditional Tamil Brahmin dish which is very common in my house. It is a very healthy dish as it is a combination of lentils and vegetables. You can prepare this kuzhambu with vegetables like brinjal, chow chow, pumpkin, bitter gourd, drumstick, broad beans but in this recipe I have used mixed vegetables to prepare this kulambu. Today let us learn how to prepare poricha kulambu following our easy poritha kuzhambu -no onion-no garlic recipe.

Poricha Kuzhambu-poricha kulambu recipe

Poricha Kuzhambu Recipe


Poricha Kuzhambu

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 4
 Recipe Category: Kuzhambu-Side Dish
 Recipe Cuisine: Tamil Brahmin
 Author:Padhu Sankar

   Ingredients needed

   Tur dal -1/3 cup
   Turmeric powder – a pinch
   Mixed Vegetables – 2 cups heaped

   Fry and grind

   Oil – 1 tsp
   Urad dal – 1 1/2 tsp (optional)
   Whole Black pepper – 1/2 tsp
   Cumin seeds/jeera – 1/2 tsp
   Red chilli – 3-4
   Grated coconut – 1/4 cup

   For the seasoning

   Oil – 2 tsp
   Mustard seeds – 1 tsp
   Hing – a pinch
   Curry leaves – a sprig

Preparation

Pressure cook tur dal with needed water and turmeric powder until soft. Mash it well. Check how to cook dal for more details.

Cut all the vegetables into medium size pieces ((I used a mix of carrot, beans, chow chow, snake gourd, broad beans, peas and potato) and pressure cook with salt and turmeric powder for 1 or 2 whistles. Use less water to cook the veggies. If there is excess water, use it to grind the paste. Alternatively, you can also cook the vegetables in a pan, but will take a longer time.

Heat a tsp of oil, fry urad dal, pepper, jeera and red chilli, when dal turns golden brown, switch off the flame and add grated coconut. Saute the coconut in the heat of the pan itself. Cool and then grind everything together to a smooth paste. Keep it aside. This is the masala for this kuzhambu.

Method

Heat oil, add mustard seeds, when it splutters, add hing, curry leaves, cooked vegetables, cooked dal, 1/2 cup of water, needed salt and the ground paste. Boil and then simmer for 3-4 minutes.

Garnish with finely chopped coriander leaves and serve hot with rice.

Sounds very simple, isn’t it? a very tasty dish, do try it and give me your feedback.

My kids and many of our friends love all my kuzhambu recipes, you might also love my kuzhambu recipes. Do refer it and enjoy preparing them for your family.

Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.com

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Filed Under: Kuzhambu Varieties, Uncategorized, Video Recipe Tagged With: Mixed vegetables, South Indian recipes, Tamil Brahmin recipes, Uncategorized




Previous Post: « Yellow Pumpkin Kootu-Yellow Pumpkin Gravy-Kaddu Sabzi
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Reader Interactions

Comments

  1. Chandrani

    December 9, 2011 at 9:31 am

    Nice and healthy recipe…

    Reply
  2. Tina

    December 9, 2011 at 11:02 am

    Delicious kulambu..

    Reply
  3. Sutapa

    December 9, 2011 at 2:20 pm

    Looks great and packed with healthy ingredients!

    Reply
  4. faseela

    December 9, 2011 at 4:08 pm

    awesome kulambu…

    Reply
  5. Aarthi

    December 9, 2011 at 4:50 pm

    awesome kulambu..love your presentation

    Reply
  6. Magic of Spice

    December 9, 2011 at 6:49 pm

    What beautiful flavors, would love to try this 🙂

    Reply
  7. Priya

    December 9, 2011 at 9:36 pm

    Super delicious and comforting kuzhambu,love it.

    Reply
  8. divya

    December 10, 2011 at 12:49 am

    mouthwatering…

    Reply
  9. An Open Book

    December 10, 2011 at 9:34 am

    that is def a new way for making kuzhambu…will bookmark

    Reply
  10. Aruna Manikandan

    December 10, 2011 at 10:47 am

    one of my fav….
    looks delicious padhu 🙂

    Reply
  11. Vivarjitha

    December 10, 2011 at 12:46 pm

    i luv this dish….luv the creative pic too
    have a great time
    cheers
    vivs:-)

    Reply
  12. Sushma Mallya

    December 10, 2011 at 6:33 pm

    lovely recipe…looks yummy:)

    Reply
  13. Amina Khaleel

    December 11, 2011 at 1:22 am

    healthy and delicious..

    Reply
  14. Ganga Sreekanth

    December 11, 2011 at 5:51 am

    looks so easy to prepare and delicious!

    Reply
  15. vijaya

    December 18, 2011 at 6:23 am

    can i give a little variation, instead of tuvar dal, use karamani, i.e. just fry it a bit and soak overnight in water and boil in cooker next morning and while grinding the coconut we use a little tamarind also it gives a very good taste and in the end fry a little coconut and karipatta and try

    Reply
  16. Bhargavi Gopalakrishnan

    May 25, 2012 at 12:37 am

    Padhu, I am a sworn in fan of this recipe of yours. Whenever I decide to make poricha koottu, I have never referred to a blog other than yours 🙂 This dish is very popular in my household and my husband can't stop praising and appreciating the recipe every time I make it.

    A fan,
    Bhargavi 😀

    Reply
  17. Suganthi Ss

    October 31, 2012 at 3:39 pm

    First time i tried this… it'so delicious
    love it

    Reply
  18. Conceptual Persistence

    November 28, 2012 at 7:24 am

    Amazing recipe for men who are single 🙂

    Reply
  19. bullbear

    January 13, 2013 at 3:36 pm

    A nice illustration of poricha kuzhambu, a very popular dish in tamil brahmin households. My mother adds a little tamarind while grinding the paste, otherwise the procedure is just the same. Congratulations. I am single and have been cooking for well over two decades and still learning newer recipe.
    Thyagarajan

    Reply
  20. Sindhuja Rajarethinam

    January 8, 2014 at 6:06 pm

    A small suggestion. I'm a fresher for kitchen. So it will be really helpful for people like me if you suggest a side dish for the kulambu recipies.

    Reply
  21. Ananthalakshmi Seshadrinathan

    February 11, 2014 at 1:59 pm

    Nice recipe. All Time favorite both in my parents and in law's house. The variation we do is instead of tuar dhal, we use moong dhal. The combo for this is puli vitta keerai

    Reply
  22. kavitha swaminathan

    November 7, 2014 at 3:36 am

    Super padhu. It really came out well for me. Thanx for d wonderful recipe

    Reply
  23. kavitha swaminathan

    November 7, 2014 at 2:09 pm

    Super padhu. It really came out well for me. Thanx for d wonderful recipe

    Reply
  24. Sheeba Narayanan

    October 27, 2015 at 4:56 pm

    Tried it and it was awesome tnx a lot

    Reply
  25. Rama Nama

    November 6, 2015 at 4:17 am

    Excellent Paddu… I have become regular visitor to your blogs…thanks…

    Reply
  26. saara

    November 12, 2015 at 8:23 am

    Thanks Padhu. It came very well. I tried by adding a spoon of raw rice while frying and added little tamaring while grinding the paste. It was delicious.

    Reply
  27. Punitha Josephine

    December 28, 2015 at 6:12 am

    If I need to cook for more than 4 people (for example 8), then should I double the quantity of ingredients? what should be the ratio of the ingredients?? Could you pls clear my doubt?

    Punitha

    Reply
  28. S Balagopal

    February 24, 2016 at 11:36 am

    I am a new cook. so, whenever, I cook, I always refer to your recipes. Following your instructions and the quantities, it comes out exactly the way I expect! Thanks and Good wishes!

    Reply
  29. Saranya Vinoth

    July 26, 2017 at 8:58 am

    I tried t today… Very tasty and different….kuzambu

    Reply
  30. Indirajith suresh nanda kumar

    August 17, 2017 at 10:25 am

    Most of the family know how to prepare poricha kulambu in TN….I dont know it is originated from tamil brahmin family kitchen…Even my grandma vil prepare lip smacking poricha kulambu but we are not tam-brahm….

    Reply
    • shiv

      July 18, 2018 at 5:48 am

      good feedback,,most tamil vegetarian cooking is centered on tam brahms which is not to be sneered at as tambrahms have some unique dishes..I encourage other tamil groups to come out with their vegetarian dishes,,I am sure there will be some which mirrors tambrahm and some others unique.Poritcha kuzhambu is an excellent dish to be savoured with hot rice,ghee and an excellent lemon pickle or a sour pachadi like tomato

      Reply
  31. Sudha Rao

    August 20, 2018 at 4:06 am

    Hello padhu tried your recipient and turned out tasty thank you so much

    Reply
  32. Sudha Rao

    August 20, 2018 at 4:06 am

    Sorry typing error it's recipie

    Reply
  33. Nalini

    August 11, 2019 at 5:38 am

    Can I make poricha kuzhambu using just pavakka?

    Reply
    • PadhuSankar

      August 11, 2019 at 12:42 pm

      Yes, you can.

      Reply
  34. PADMA

    January 2, 2020 at 3:47 am

    How to cook green sundakkai in kuzhambu?

    Reply
  35. Jemi

    June 24, 2020 at 2:55 am

    Mam shall we add tomato?

    Reply
    • PadhuSankar

      June 24, 2020 at 9:54 am

      Not necessary but you can add 1 tomato if you prefer.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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