Poricha Kuzhambu

Ingredients:
Chopped mixed veges - 1½ to 2 cups (approx)
(I used carrot, potato, green peas, beans) 
Tuar dal – 1/3 cup
Water - 1½ cups approx
Hing – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1½ teaspoons
Rice flour – 1 teaspoon
To roast & grind
Oil - 1 teaspoon
Urad dal – 3 teaspoons
Cumin seeds – 1 teaspoon
Pepper – ½ teaspoon
Curry leaves – 10
Red chillies – 1 or 2
Grated coconut - ¼ cup
Tempering:
Oil - 1 teaspoon
Mustard seeds - ½ teaspoon
Urad dal - ½ teaspoon
Channa dal - 1 teaspoon

Method:
  1. Pressure cook tuar dal with 1½ cups (approx) of water, water levels immersing the dal for 4 to 5 whistles.
  2. In a small pan add one teaspoon of oil and add all ingredients mentioned under roast & grind section except coconut, fry till it starts to get golden brown & the add coconut fry for about ½ a minute.
  3. Allow the roasted contents to cool completely & grind to paste along with rice flour.
  4. Boil the mixed vegetables with hing, turmeric powder & salt. (approx 5 to 7 mins)
  5. Once veges are cooked add in the ground mixture, cooked tuar dal & mix well without lumping.
  6. Allow to boil for a 2-3 mins.
  7. Add tempering and poricha kuzambhu is ready to serve.



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