Poricha Kuzhambu Recipe

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Sharing my mother’s delicious poricha kuzhambu recipe which is absolutely lip-smacking and our family favorite! Vegetables are cooked in rich coconut sauce gravy gives you the most aromatic flavor.  

Poricha kuzhambu served in bowl with coriander leaves on top

The day before yesterday I was just skimming through my mother’s recipe book, I came across this recipe “Poricha kuzhambu” mom had given me this kuzhambu mixed with rice for my lunch box during my school days!

This porichakuzhambu is my all time favorite, I can have it with rice, idly, dosa, chapati or whatever even having it in a small bowl just like a soup 🙂 because of its heavenly taste! Do try this recipe and let me know how it turned out.

Side dishes that goes well: Drumstick leaves fry and Ladiesfinger Fry

Why this recipe work:

This recipe is very classic home-based one, extremely easy and quick to make!

Variations are countless, you can add any veggies to make it healthier.

The ingredients are pantry-friendly and quite accessible. 

How to make poricha kuzhambu Recipe with step by step pictures:

Prep work:

Grind coconut and fennel to fine paste adding 1/4 cup of water.

mustard seeds are being added to the oil in the deep frying panHeat up the pan add oil and mustard seeds.

sliced onions are added to deep frying panAdd in onions cook till it turns translucent.

curry leaves are being added to onions in the deep frying panAdd curry leaves.

chopped tomatoes are being added to onions in deep frying panAdd tomatoes sauté it for 2 mins.

drumsticks and brinjal is being sauted in deep frying panAdd the vegetables sauté it for 5 mins.

spices and ground coconut are being added to vegetables in deep frying panNow add the grinded coconut+ fennel paste, chilli powder, dhanya powder, turmeric powder.

drumstick with coconut masala is being sauted in deep frying panSaute it for another 5to 8 mins or until the raw smell disappears.

water is being added to the curryAdd the required amount of 2 or 3 cups of water.

salt is being added to the curry in deep frying panAdd in salt.

poricha kuzhambu is being boiled in deep frying panCook for another 10 to 15 mins, until the gravy thickens.

Sprinkle some chopped coriender leaves.

A close up shot of poricha kuzhambu recipe

More amazing Recipes you would love:

South indian Mor Kuzhambu

Paruppu Urundai Kuzhambu

Applam Kootu

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Poricha kuzhambu

  • Author: Nithya Ravikumar
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 3 1x


Sharing my mother’s delicious poricha kuzhambu recipe which is absolutely lip-smacking and our family favourite


  • 1 tbs Oil
  • 2 Brinjal
  • 1 Drumstick
  • 1 tsp Mustard seeds
  • 1 Onion
  • 2 Tomato
  • 2 tsp Chilli powder
  • 1 tsp Dhanya powder
  • 1 tsp Turmeric powder
  • 1 tsp Salt-to taste.

To grind

  • 1/4 cup Coconut
  • 2 tsp Fennel seeds


  1. Grind the coconut+fennel seeds into a fine paste.
  2. Heat up the pan add in oil, add mustard seeds, onions, curry leaves sauté till it turns translucent.
  3. Add in tomato sauté it for 3 mins.
  4. Add the vegetables and sauté it for another 3 mins.
  5. Now add the coconut+fennel paste, chilli powder, coriander powder, turmeric powder, salt. sauté till the raw smells disappears.
  6. Add the water, salt and cook for 10 to 15 mins.
  7. Yummy porichakuzhambu is ready!! Serve Hot with steamed rice, idly, dosa, chapati, aapam.


Tips to make poricha kuzhambu:

1.Gingelly oil- Use cold-pressed gingerly oil for this recipe that makes the gravy very flavourful.

2.Vegetables: The classic vegetables are drumstick and brinjal to make poricha kuzhambu. However, you could also use potato, carrot, beans, peas, chow (chayote), yellow pumpkin and white pumpkin.

3.Coconut and fennel paste: coconut plays a vital role in making the poricha kuzhambu recipe. Get a good quality, fresh coconut for the tastier gravy. You need to grind the coconut to a very fine paste that gives the gravy a lovely consistency.

  • Category: curry, gravy veg, Veg- gravy
  • Cuisine: Indian, south Indian

Update Notes: This post was originally posted in 2014, but was rewritten and republished with new photos, instructions and tips in April of 2019.





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