The Tambrahm cuisine sattvic by tradition, light and healthy, not just pumps one with energy but also works on the happiness quotient of the individual. The sattvic food is a great leveller of moods and is important for a calm mind and healthy body. The delicious food which is a vegetarian fare, is prepared with great attention for cleanliness and zero wastage. The ingredients that go into every dish balance the nutrition, flavour, texture, and variety of the meal plate.
Foodialogues brings to you today a 2 in 1 dish …Poricha kuzhambu/kootu a one-pot quick recipe. This dish uses vegetables loaded with moisture such as snake gourd, pumpkin, Chow-chow, and the likes. The vegetable portion is always double or more than that of the dal which in this case is always green gram dal. Lightly flavoured with pepper and cumin this flavourful dish is called Kuzhambu when its consistency is slightly thicker than sambhar. It is eaten mixed along with hot steaming rice with roasted Appalam as an accompaniment. The Kootu version is thick and serves as an accompaniment to rice, rasam,& thogayal.
Poricha Kuzhambu Recipe
Ingredients for Poricha Kuzhambu:
- Snake Gourd Cubed 2 Cup
- Green Gram Dal ½ Cup
For The Paste:
- Pepper 1/2 Tsp
- Cumin Seeds /Jeera ½ Tsp
- Black Gram Dal/Urad Dal 1 Tsp (with skin)
- Coconut Grated/slivered 2 Tbsp/few pieces
- Red Chilly 1
For Tempering:
- Mustard seeds 1 tsp
- Black gram dal 1 tsp
- Bengal gram dal 1tsp
- Asafoetida 1 tsp
- Broken red chilly optional 1
- Curry leaves few oil 1 tsp
- Salt as required.
Preparation Method for Poricha Kuzhambu:
- Pressure cook the dal and vegetable. Take care that the vegetable does not become too soft and mushy.
- Roast the ingredients for the paste except cumin & coconut. Grind all ingredients into a smooth paste.
- Pour the paste into the cooked vegetable and bring to a slow boil on a low flame. Add the required salt.
- Simmer till thick. Remove from flame and temper with the ingredients mentioned.
Flavourful & Tasty “Poricha Kuzhambu” is ready 🙂
NOTE
Vegetables That Can Be Used:
- CHOW-CHOW
- PUMPKIN
- CABBAGE
- SNAKE GOURD & PEAS
- BROAD BEANS
- CARROT & CABBAGE
- ASH GOURD WITH SOAKED CHICKPEAS OR CHANNA
- BEANS, CARROT & CABBAGE
Also,
- Dal- you can add 2 tbsp of Bengal gram dal for the chunky mouth feel.
- Soaked legumes can be added based on preference.
- You can use deskinned urad dal for the paste if you want a lighter colour Kuzhambu/Kootu
