Poricha kuzhambu is a delicious and mouth watering curry recipe from Tamil Brahmin cuisine. It can be quick prepared without any complex ingredients. And no need to add tamarind juice at all. Though it is easily prepared, it is a very healthy curry with the combination of lentils and vegetables. This kuzhambu can also be prepared with chow chow or pumpkin. This curry goes excellent with plain rice, papad and coriander or mint thogayal (chutney).

INGREDIENTS:

2 or 3 Drumsticks

¼ cup Moong dhal

1 teaspoon Sambar powder

1 teaspoon Red chilly powder

¼ teaspoon Turmeric powder

3 to 4 Green chilies

6 to 7 Pearl onions (shallots)

1 Tomato

Salt to taste

TO GRIND:

½ cup grated coconut

1 teaspoon rice flour

TO TEMPER:

2 tablespoons gingelly oil

1 teaspoon mustard seeds

1 teaspoon urad dhal

1 teaspoon cumin seeds

2 pearl onions (finely chopped)

Few curry leaves

A pinch of hing

INSTRUCTIONS:

Cut the Drumsticks into finger sized pieces and set aside.

Grind the coconut and rice flour to a smooth paste by adding required water. Set aside.

Add moong dhal, chopped tomato, peeled pearl onions, green chilies, sambar powder, red chilly powder, turmeric powder and salt & enough water to a pressure cooker. Cook it for 3 to 4 whistles and remove from fire.

Once the pressure has released, open the cooker and add drumstick pieces and continue to cook for 3 to 4 more min (without covering the cooker).

Add the ground coconut mixture, mix well and continue cooking for 3 more min. Remove from heat.

Temper the items that are given under “to temper” and add to the prepared curry. While tempering, fry the onions till they turn golden brown.

Serve hot with plain rice and enjoy !