Poricha Kuzhambu
A mild, non-tamarind vegetable and lentil curry thickened with ground coconut and cumin, gentler than sambar and popular for everyday home meals.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 6 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 150 kcal
Instructions
- 1
Cook the toor dal with turmeric and enough water until soft and mashable.
- 2
In another pot, boil the mixed vegetables with a little water and salt until just tender.
- 3
Grind the grated coconut, cumin seeds and green chillies with a little water into a smooth paste.
- 4
Mix the cooked dal, cooked vegetables and ground coconut paste together in one pot.
- 5
Bring the mixture to a gentle boil, adding water until medium-thick. Simmer for 5 minutes.
- 6
Heat coconut oil in a small pan. Add mustard seeds and curry leaves until they pop.
- 7
Pour this tadka (sizzling spiced oil) over the curry and stir gently.
- 8
Serve hot with rice.
Chef's tips
Do not overcook the vegetables before combining, as they will continue to soften in the curry. Sizzling spices in coconut oil gives poricha kuzhambu its distinctive mild aroma.
Ingredient substitutions
- toor dal → moong dal for a lighter version
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Adding tamarind, which changes the dish into a different curry entirely
- •Overcooking the vegetables into mush
Serving suggestions
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