I make poricha kuzhambu often next to sambar. It is a kuzhambu variety without tamarind. I have already posted Amma’s puli illa kulambu with moong dal which also has no tamarind in it. It is another version of kuzhambu without tamarind and freshly ground spices with toor dal. This Poricha kulambu is very simple to make and tastes great. I used to make this kuzhambu with any keerai/greens, drumstick or brinjal. Today I made this with drumstick leaves (murungai keerai) and drumsticks. Lets see how to make this healthy kulambu.
- Drumstick leaves - 1 cup tightly packed
- Drumstick - 1 no
- Toor dal - ½ cup
- Salt - as required
- Red Chillies - 2 nos
- Pepper - ½ tsp
- Urad dal - 1 tsp
- Cumin Seeds - ½ tsp
- Coconut - 3 tbsp
- Oil - ½ tsp
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Curry leaves - 1 sprig
- Red chillies - 1
- Take the drumstick leaves from the stem and wash it twice in running water. Chop the drumstick lengthwise.Set aside. Pressure cook the toor dal with a cup of water for 3 whistles and mash it well.Keep it aside.
- In a pan, heat half tsp of oil and add the items given in the 'to roast and grind' table and fry them until they turn golden brown. Once it cools down, add the spices to the mixer.Grind everything together to a coarse powder without adding water.
- Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks and urad dal turn brown. Add curry leaves and red chillies and fry for a minute.Add drumstick leaves and drumstick now and sauté them well for 5 minutes.
- Once the drumstick leaves shrink in volume, add a cup of water to it. Cook covered in medium flame until the drumstick leaves and drumsticks are cooked well.
- Once drumstick leaves and drumstick got cooked well, add the cooked toor dal to the kulambu and mix well. Boil it for five minutes. Then add the ground spice powder to the boiling kuzhambu.
- Mix the kuzhambu slowly after adding the spice powder without forming any lumps. Boil the kuzhambu again for five more minutes in medium low flame. Once the kuzhambu becomes thick, switch off the flame.
2. The spiciness would be sufficient with the above mentioned ingredients. Don’t add more than that.