Thursday, December 8, 2011

Poricha Kuzhambu-Poricha Kulambu Recipe

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 CategoryKuzhambu-Side Dish
 Recipe CuisineTamil Brahmin

   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


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.


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


  1. Looks great and packed with healthy ingredients!

  2. awesome your presentation

  3. What beautiful flavors, would love to try this :)

  4. Super delicious and comforting kuzhambu,love it.

  5. that is def a new way for making kuzhambu...will bookmark

  6. one of my fav....
    looks delicious padhu :)

  7. i luv this dish....luv the creative pic too
    have a great time

  8. looks so easy to prepare and delicious!

  9. 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

  10. 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 :D

  11. First time i tried this... it'so delicious
    love it

  12. 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.

  13. 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.

  14. 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

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

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

  17. Tried it and it was awesome tnx a lot

  18. Excellent Paddu... I have become regular visitor to your blogs...thanks...

  19. 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.

  20. 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?


  21. 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!

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

  23. 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....

    1. 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

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

  25. Sorry typing error it's recipie


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