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.
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.
Sharing my mother’s delicious poricha kuzhambu recipe which is absolutely lip-smacking and our family favourite
1 tbs Oil
1 tsp Mustard seeds
2 tsp Chilli powder
1 tsp Dhanya powder
1 tsp Turmeric powder
1 tsp Salt-to taste.
1/4 cup Coconut
2 tsp Fennel seeds
Grind the coconut+fennel seeds into a fine paste.
Heat up the pan add in oil, add mustard seeds, onions, curry leaves sauté till it turns translucent.
Add in tomato sauté it for 3 mins.
Add the vegetables and sauté it for another 3 mins.
Now add the coconut+fennel paste, chilli powder, coriander powder, turmeric powder, salt. sauté till the raw smells disappears.
Add the water, salt and cook for 10 to 15 mins.
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.