Poricha Kuzhambu recipe – Pulillagari Rice Mix
Poricha Kuzhambu – Poritha Kulambu or Poricha Kolambu is a Sambhar Variety (Gravy served as Rice Mix) made from Moong Dhal and would be great when mixed with rice. It also is a good accompaniment for Idly/Dosa/Upma /Pongal varieties.
This poricha Kuzhambu is very famous in and around Tanjore district. This is also called as “Puli illa Kari” or “Pulillagari” in our families as this doesn’t need tamarind, unlike our sambhar. Poricha Kulambu can be made from a selected vegetables like Snake gourd (Pudalangai Poricha Kuzhambu), Capsicum (kuda milgai poricha kolambu), Broad beans (Avarakkai Poricha Kulambu), Drumstick (Murungakkai Poritha Kuzhambu) and Brinjal (Kathirikai Pulillagari). Other vegetables are not suitable for this poricha kuzhambu, my mom would say.
After my wedding, I got to know that the Poricha kuzlambu is made very differently at my in-laws’. They prepare this one with coconut and a spice mixture. That was of a different taste and I would post that recipe soon here.
If ever I am asked whether I can prepare something that tastes exactly same as my mom’s cooking, my answer would definitely be this “Poricha Kulambu“. 🙂 🙂 Over to my favorite “Poricha Kuzhambu” recipe from Home-Making-Delight with step by step photos..
Poricha Kuzhambu Recipe – Pulillagari Recipe – Rice Mix Recipe
Serves – 2-3
Brinjal / Drumstick / Broad beans /Snake gourd / Capsicum
- One of the above veggies (chopped into big pieces) – 1 cup (Drumstick can be finger-long)
- Moong dhal (Pasi paruppu / Payatham Paruppu) – 1/2 cup
- Mustard seeds (kadugu) – 1 tsp
- Cumin seeds (Jeera/Jeeragam) – 1 tsp
- Sambhar powder – 1.5 tbsp (Adjust this according to your spice preference)
- Salt – as needed
- Water – 2.5 cups (approximately)
- Thalippu vadagam (Thalippu vathal / Vatral – Available in department stores) – a ball
- (If thalippu vadavam is not available, you can use small onions (shallots) instead. But, thalippu vadagam is highly recommended.
- Edible cooking oil – 2 tbsp + half cup for frying vadagam
- Curry leaves – a few (optional)
- Cilantro – a few (optional)
- Pressure cook Moong dhal for 3 whistles so that it is cooked well and mashed easily.
- Heat oil in a kadai and add mustard seeds and Jeera seeds. When it begins to splutter, add curry leaves and chopped vegetable (I have used capsicum here).
- Now, add salt and sambhar powder to the vegetables and saute well for 3 minutes in low flame.
- Now, add water and bring it to boil. Let it boil until the vegetable add is cooked well.
- Once the vegetable is cooked well, add the cooked and well-mashed moong dhal to it.
- Add hing now. Let the kuzhambu boil for 5 more minutes in low-medium flame.
- Meanwhile, break the thalippu vadagam ball into pieces and fry them in oil.
- Now, turn off the kulambu and then add the fried vadagam to the poricha kolambu.
- Garnish with cilantro and serve your tasty Poricha Kuzhambu hot with rice and ghee. 🙂
- Of all the vegetables you can use to prepare this Poricha kolambu, “Drumstick” would be the best. 🙂
- The consistency of this poricha kulambu would be a bit thicker than sambhar.
- Fried thalippu vadagam should be added only after the poricha kulambu’s stove is turned off. This is to ensure that the aroma is retained in the kulambu itself.
- Except drumstick, you can add pressure-cook other vegetables and add it while preparing Poricha Kulambu. This would save the cooking time. Adjust water accordingly.
Check out our other Sambhar and Kulambu varieties here.
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