Mixed Vegetable Poricha Kuzhambu

A delicious poricha kuzhambu is made with a vibrant mix of fresh, seasonal vegetables. Chow chow adds a subtle sweetness. Green brinjal provides a tender texture. Broad beans enhance the dish with their earthy flavor. Colorful capsicum provides a delightful crunch. This traditional South Indian dish is a feast for the taste buds. It is also packed with nutrients, making it a wholesome addition to your meal. The rich spices and a hint of coconut further elevate the flavors. This creates a comforting and aromatic curry. It pairs perfectly with steamed rice or crispy dosas.

How to make

Mixed Vegetable Poricha Kuzhambu is made with a blend of vegetables and green gram dhal. To prepare it, first, cook green gram dhal with turmeric and oil until soft. In a separate pot, cook assorted vegetables like chow chow, green brinjal, broad beans, and capsicum. Add water, sambar powder, turmeric, and salt. Cook until the vegetables are tender. Combine the cooked dhal with the vegetables and bring to a boil. Next, create a smooth paste using coconut, green chili, rice flour, and cumin seeds. Add water to achieve a liquid consistency. Stir this paste into the vegetable mixture. Finally, season the dish with mustard seeds, chopped onions, and curry leaves for added flavor. Enjoy this nutritious and aromatic curry with rice or roti!

Poricha Kuzhambu Recipe

Mixed Veg Poricha Kuzhambu

Recipe by S Kamala

Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

30

minutes

A poricha kuzhambu made with mixed vegetables like Chow chow, green brinjal, broad beans and capsicum.

Ingredients

• Mixed vegetable cut into small pieces – 2 cups

• Green Gram Dhal – ½ cup

• Coconut gratings – 2 tablespoons

• Jeera – ½ teaspoon

• Green chilli – 1

• Rice flour – 1 teaspoon

• Sambar powder – 1 teaspoon heaped

• Turmeric powder – a pinch

• Salt – 1 teaspoon

• Oil – 1 teaspoon

• Mustard – ½ teaspoon

• 2 small onion chopped finely

• Curry leaves – few

Directions

• Cook green gram dhal in an open vessel. Add a pinch of turmeric powder and a teaspoon of oil. Cook till soft.
• Add the vegetables (Chow chow, green brinjal, broad beans, capsicum) in a vessel. Add just enough water to cover the vegetables. Add sambar powder, turmeric and salt and cook till the vegetables are soft.
• Add the cooked dhal and 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.