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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