Poricha Kuzhambu: Tamil Nadu Style Mixed Vegetables and Lentil Stew
Experience the delightful essence of Tamil Nadu cuisine with Poricha Kuzhambu, a hearty and flavorful stew made with a medley of vegetables, cooked lentils, and a blend of fresh spices. Perfect as a comforting dinner dish, this stew pairs wonderfully with steamed rice and a side of Poriyal (stir-fried vegetables). Follow this easy step-by-step recipe to bring the authentic flavors of South India to your dining table.
Ingredients
For the Kuzhambu
| Ingredient | Quantity |
|---|---|
| Tur dal (pigeon pea lentils), cooked | ½ cup |
| Carrots, finely chopped | ½ cup |
| Green peas | ½ cup |
| Green beans, finely chopped | ½ cup |
| Cauliflower (gobi), small florets | ½ cup |
| Coconut, freshly grated | 2 tablespoons |
| Cumin seeds | 1 teaspoon |
| Dry red chilies | 2 |
| Rice, soaked | 1 teaspoon |
| Turmeric powder | ½ teaspoon |
| Mustard seeds | 1 teaspoon |
| White urad dal (split black gram) | ½ teaspoon |
| Curry leaves | 1 sprig |
| Salt | To taste |
| Water | As needed |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Serves 4
Cuisine
- Tamil Nadu (South Indian)
Course
- Dinner
Diet
- Vegetarian
Instructions
Step 1: Prepare the Lentils
- Wash the tur dal thoroughly under running water and soak it for 30 minutes.
- Cook the soaked dal in a pressure cooker with enough water until soft (about 3 whistles). Once cooked, set aside.
Step 2: Make the Coconut Spice Paste
- In a blender, add the following:
- Freshly grated coconut (2 tablespoons)
- Cumin seeds (1 teaspoon)
- Dry red chilies (2)
- Soaked rice (1 teaspoon)
- Blend into a smooth paste, adding a small amount of water if necessary. Keep aside.
Step 3: Cook the Vegetables
- In a large pot or deep pan:
- Add the chopped carrots, green peas, green beans, and cauliflower florets.
- Pour in about ½ cup of water, and add turmeric powder (½ teaspoon) and a pinch of salt.
- Cook the vegetables over medium heat until they are tender but not mushy.
Step 4: Combine Lentils and Vegetables
- Add the cooked dal to the pot of vegetables. Mix well.
- Adjust the consistency by adding water to achieve a thick stew-like texture.
- Bring the mixture to a gentle boil.
Step 5: Add the Coconut Paste
- Stir in the prepared coconut spice paste.
- Add salt to taste and cook for about 10 minutes on low heat until the Kuzhambu thickens slightly.
- Turn off the heat once done.
Step 6: Prepare the Tempering (Tadka)
- Heat a small tempering pan on medium heat and add:
- Mustard seeds (1 teaspoon)
- White urad dal (½ teaspoon)
- Allow the mustard seeds to splutter and the urad dal to turn golden.
- Add the curry leaves and sauté briefly.
Step 7: Final Touch
- Pour the tempering over the Kuzhambu.
- Gently mix, ensuring the tempering flavors infuse well.
Serving Suggestions
Serve the Poricha Kuzhambu hot with:
- Steamed rice.
- A side of Poriyal (stir-fried vegetables) for a wholesome meal.
Pro Tips
- For added flavor, you can include a pinch of asafoetida (hing) in the tempering.
- Ensure the vegetables retain a slight crunch for a balanced texture.
- Adjust the spice level by increasing or reducing the number of red chilies in the coconut paste.
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 180 kcal |
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sodium | 120 mg |
Enjoy the authentic taste of Tamil Nadu with this Poricha Kuzhambu, a perfect blend of comfort and tradition. Ideal for family dinners, this dish will soon become a favorite in your home!
