Poricha kuzhambu

For the past 2 days, we had sambhar day in and day out, so the kids were very bored and I decided to make this dish which is spicy and different. In this dish you can add a lot of vegetables. But I have only used the few today. I will let you know what other vegetables can be used in the notes section. This dish is self- sufficient, only pappad is enough to compliment it.There is no onion, tomato ect.,
So just need chopped veges you are good to go.


Preparation time:15 minutes
Serves 4

Ingredients:

Thoor dal- 1/4 cup
Carrot-1 medium
Beans-10 nos.
Chayote squash(chow chow)- 1 small
curry leaves- 1 sprig
Sambhar powder-1/2 tbsp.
Salt to taste

To grind:

Coriander seeds-1 tbsp.
Channa dal-1 tbsp
Jeera-1 tbsp
Pepper-2 tbsp
Red chili-5 nos. (long)
Coconut-5 pieces (2 inch)

For seasoning:

Mustard-1/2 teaspoon
Split urad dal-1/2 teaspoon
methi seeds-1.4 teaspoon
hing-2 pinches






Preparation:
click link for video

Cook the dal for 3 whistles in a pressure cooker until its mushy.


Wash and chop the vegetables into small pieces.
Add the vegetables, salt and sambhar powder into the dal along with some water and pressure cook it for a whistle.

Dry roast the ingredients given in 'to grind' except for the coconut, then grind it into a smooth paste along with the coconut.


Open the cooker and pour the grinded paste and add enough water to adjust the consistency of the kuzhambu and allow it to come to a brisk boil.

Do the tadka with the ingredients given in 'for seasoning', at the end add the curry leaves and when it splutters pour this into the kuzhambu. Immediately you can feel the aroma fills your home.

Switch off the stove and serve hot along with rice and pappad.


Notes:
In this kuzhambu chow chow is the main vegetable other than this potatoes, carrot, beans, cluster beans,spinach stems cut into pieces
( keerai thandu) ..  ect. can be mixed and matched with want you have at home. All these put together will also taste good.



Pepper is the main ingredient which adds the spicy and aroma of this kuzhambu.so doesn't reduce it instead you can adjust the spice according to your taste by reducing the red chillies. 

As this dish doesn't require onions it can be prepared on special or pooja days too.



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