Cook green gram dhal in open vessel along with a pinch of turmeric powder and a teaspoon of oil till soft.
Cut drumstick into 3 to 4″ long and put it in a vessel and add just enough water to cover the vegetable. Add sambar powder, turmeric and salt and cook till the vegetables are soft. Add the cooked dhal. Allow to boil.
Grind coconut, green chilli, rice flour and jeera to a fine paste. Wash the mixie and add that water also to the paste and make it liquid. Add this to the vegetable and mix well. Allow to boil.
Season it with mustard, chopped onion and curry leaves.
I tried this recipe. Came out awesome and got credits from my husband. Your website is very helpful for me. I am in US and miss my mother(and her food) who is in India. I think I found the right place where I can get all our traditional recipes.Going to try other recipes too from your website. Keep rocking.
Dear Kamala, your recipes are wonderful.However Pl.clarify the size of the cup(measure) in your recipes! In US cup denotes 215 gms. What is your take on this? Can you Pl clarify with respect to your recipe measures? Thanks, Manorama [email protected] gmail.com
The cup size is about 200 gms. Or one small "Aazhakku". Few grams more or less will not make much difference in the recipes. The cup sizes I refer to in my recipes are for guidance purpose only. For measuring two or more ingredients for a particular recipe, you can use the same cup so that the ratio will remain same.
Hi Kamala,
Awesome site this is.
I just have one doubt with respect to this recipe
Is this Green Gram Dhal or moong dhal. coz the gravy doesnt look green
OMG! all the receipes looks like from my mom side or from my dad side. My mom is close to trichy and my dad from mayavaram. Can u tell me from which place u r from? CURIOSITY 🙂
Hi
I came to US week back. I was thinking how to manage cooking daily. Searching for receipes thk god found ur website in google. From day 1 I was trying ur receipes and each and every receipe came out well. I found these receipes similar to my aunt’s receipes. God bless u. Thk u so much.keep rocking always.
Hi Kamala,
Just came across your site. Pretty interesting n authentic recipes you have in here. Just a small doubt , for this paasi parruppu kuzhambu should we add imli or not necessary.
Thanks in advance for your reply
Hi Ma’am ,
Tried out your poricha kuzhambu today and it came out very well. My husband and my boys loved it. By the way my husband is from Tanjore side. My mother in law is no more , so whenever I make some authentic dishes , will always have a doubt whether it’ll come out the proper way. Your site has come as a boon for me. Thanks a lot
Keep up the good job. Keep posting more…..
I tried the dry beans kuzhambu with kondai kadalai.
It came out really well. I love all your reciepes. Keep on posting Kamala
Thank you Nalini.
Hi,
I tried this recipe. Came out awesome and got credits from my husband. Your website is very helpful for me. I am in US and miss my mother(and her food) who is in India. I think I found the right place where I can get all our traditional recipes.Going to try other recipes too from your website. Keep rocking.
Dear Kamala, your recipes are wonderful.However Pl.clarify the size of the cup(measure) in your recipes! In US cup denotes 215 gms. What is your take on this? Can you Pl clarify with respect to your recipe measures?
Thanks,
Manorama
[email protected] gmail.com
Hi Manorama,
The cup size is about 200 gms. Or one small "Aazhakku". Few grams more or less will not make much difference in the recipes. The cup sizes I refer to in my recipes are for guidance purpose only. For measuring two or more ingredients for a particular recipe, you can use the same cup so that the ratio will remain same.
Hi all ,
ram here ,
the drumstic poricha kuzhambu is… yummy yummy .
thanks for this blog . i will try the rest and keep you posted
Hi Kamala,
Awesome site this is.
I just have one doubt with respect to this recipe
Is this Green Gram Dhal or moong dhal. coz the gravy doesnt look green
Hi Jayanthi,
Both are same. Green Gram dhal is called “Payatham Paruppu” or “Pasi Paruppu” in Tamil and called as “Moong dhal” in other Indian languages.
OMG! all the receipes looks like from my mom side or from my dad side. My mom is close to trichy and my dad from mayavaram. Can u tell me from which place u r from? CURIOSITY 🙂
Hi Sowmya,
I am from Thanjavur – born in Tiruvarur.
Hi
I came to US week back. I was thinking how to manage cooking daily. Searching for receipes thk god found ur website in google. From day 1 I was trying ur receipes and each and every receipe came out well. I found these receipes similar to my aunt’s receipes. God bless u. Thk u so much.keep rocking always.
Hi Aparna,
Welcome to our site. Thank you very much for your kind words and wishes.
Hi Kamala,
Just came across your site. Pretty interesting n authentic recipes you have in here. Just a small doubt , for this paasi parruppu kuzhambu should we add imli or not necessary.
Thanks in advance for your reply
Thank you for visiting our site. No need to add imli (tamarind). Normally for Poricha Kuzhambu and Kootu, we do not add tamarind.
Hi Ma’am ,
Tried out your poricha kuzhambu today and it came out very well. My husband and my boys loved it. By the way my husband is from Tanjore side. My mother in law is no more , so whenever I make some authentic dishes , will always have a doubt whether it’ll come out the proper way. Your site has come as a boon for me. Thanks a lot
Keep up the good job. Keep posting more…..
Thank you Usha Kalyan for your kind feed back. No wonder being a tanjorian your husband like this kuzhambu which is regular in Tanjore households.
Hi Aunty,
I tried this Kuzhambu and it was very nice. Thanks for posting this Kuzhambu.