Indian Recipes

Tamil Nadu Poricha Kuzhambu Recipe | Spicy Mixed Vegetable Lentil Stew

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Poricha Kuzhambu Recipe (Tamil Nadu Style Mixed Vegetables and Lentil Stew)

Poricha Kuzhambu is a traditional Tamil Nadu dish, a comforting and aromatic mixed vegetable and lentil stew that’s both nutritious and delicious. Made with a variety of vegetables, toor dal (split pigeon peas), and spiced with a blend of coconut, cumin, and dry red chilies, this dish is perfect when paired with steamed rice and a variety of side dishes. It is a versatile dish that can be enjoyed during lunch or dinner, offering a wholesome meal that brings together the flavors of Tamil Nadu’s vibrant culinary traditions. This vegetarian delight is a great addition to any Tamil feast, or simply as a satisfying meal for any day of the week.


Ingredients for Poricha Kuzhambu

Ingredient Quantity
Arhar Dal (Split Toor Dal) – cooked 1/2 cup
Carrots (Gajjar) – finely chopped 1/2 cup
Green peas (Matar) 1/2 cup
Green beans (French Beans) – finely chopped 1/2 cup
Cauliflower (Gobi) – cut into small florets 1/2 cup
Fresh coconut – grated 2 tablespoons
Cumin seeds (Jeera) 1 teaspoon
Dry red chillies 2
Rice – soaked 1 teaspoon
Turmeric powder (Haldi) 1/2 teaspoon
Mustard seeds 1 teaspoon
White urad dal (split) 1/2 teaspoon
Curry leaves 1 sprig
Salt To taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Cuisine: Tamil Nadu

Course: Dinner

Diet: Vegetarian


Instructions

  1. Soak and Cook the Toor Dal:
    Begin by washing and soaking the toor dal (split pigeon peas) in water for about 30 minutes. Once soaked, pressure cook the dal for 3 whistles and set aside.

  2. Prepare the Ground Spice Mix:
    In a blender, make a smooth paste by grinding together the grated coconut, soaked rice, cumin seeds, and dry red chilies. Set the paste aside for later use.

  3. Cook the Vegetables:
    Heat a large wok or pan over medium heat. Add all the chopped vegetables – carrots, green peas, green beans, and cauliflower. Pour in about 1/2 glass of water, add the turmeric powder and salt, and cook the vegetables until they are tender, which should take about 8-10 minutes.

  4. Combine the Dal and Vegetables:
    Add the cooked toor dal to the vegetables and mix well. Pour in water to achieve your desired consistency, and bring the mixture to a rolling boil.

  5. Add the Ground Spice Paste:
    Once the dal and vegetables are boiling, stir in the prepared coconut-spice paste. Adjust the seasoning with more salt if needed. Let the mixture simmer on low heat for about 10 minutes to allow the flavors to meld and thicken slightly.

  6. Prepare the Tadka (Tempering):
    In a small tadka pan (tempering pan), heat a little oil over medium heat. Add mustard seeds and white urad dal (split black gram). Allow the seeds to crackle and the dal to turn golden. Add the curry leaves and let them splutter for a few seconds. This tempering will add a lovely aroma and flavor to the dish.

  7. Finish the Kuzhambu:
    Pour the prepared tadka over the simmering Poricha Kuzhambu and give it a final stir. Remove the pan from the heat.

  8. Serve:
    Serve the Poricha Kuzhambu hot with steamed rice for a comforting meal. For a full Tamil Nadu-style lunch, pair it with side dishes like Manathakkali Kai Vathal Kuzhambu, Carrot and Beans Poriyal, and crispy potato roast.


Tips for the Perfect Poricha Kuzhambu:

  • Vegetable Variations: While the traditional vegetables for this recipe include carrots, peas, beans, and cauliflower, you can easily swap or add others like potatoes, bottle gourd, or drumsticks, depending on what’s available.
  • Coconut Paste: The fresh coconut paste is what gives Poricha Kuzhambu its signature creamy texture. If fresh coconut is not available, you can use desiccated coconut, though the flavor might be slightly different.
  • Consistency: Adjust the consistency of the Kuzhambu according to your preference. If you like it thicker, let it simmer for a bit longer. For a more soupy version, add more water.
  • Spices: Feel free to tweak the spices based on your taste. For a spicier kick, you can add extra dry red chilies or a pinch of black pepper to the ground paste.

Nutritional Information (Approximate per serving):

Nutrient Amount
Calories 150 kcal
Protein 6g
Carbohydrates 25g
Fiber 8g
Fat 6g
Sodium 250mg
Potassium 600mg

Poricha Kuzhambu is a nutritious and flavorful dish, rich in protein from the toor dal and fiber from the vegetables. The combination of spices adds depth to the flavors while keeping the dish light and comforting. Whether served as a main dish or as part of a larger Tamil feast, this mixed vegetable and lentil stew is sure to be a hit at the dining table. Enjoy!

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