Poricha Kuzhambu

This is another famous recipe from Tirunelveli, produced here for Shankari. The delay is coz I had to cook it and check if the recipe I took down over the phone was correct :) This is an extremely tasty and easy kuzhmabu made with NO Tamarind.


Moong dal (cooked), 1/4 cup
Drumstick Leaves , 1 bunch (optional)
Drumsticks, 2
Garlic cloves, 2
Turmeric powder
Salt


First Mix :
Pepper, 3 (the idea is to use it sparingly so the kuzhambu doesn't have a pepper flavour :p)
Jeera , 1/4 tsp
Red chillies, 4
Coriander seeds, 1/4 tsp

Second Mix:
Coconut grated, 2 tbsp
Jeera, 1/2 tsp

• Heat 1 tsp of oil in a kadai and fry all the ingredients of the first mix. Grind it into a fine paste along with the garlic cloves.
• Grind the coconut and jeera together and keep aside.
• Half boil the drumstick and drumstick leaves (Chances of finding drumstick leaves in USA is nil, so you can add either peas or brinjal. Or stick to just drumsticks).
• Mix the first paste with 2 cups(tumblers) of water. Add salt and turmeric to it.
• Heat 1 tsp of oil in the kadai, add the mustard seeds,urad dal & curry leaves for seasoning. Once they sputter add the water(paste mixed) and boil with the vegetables.
• When the first bubbles appear, add the coconut-jeera paste and simmer it for few minutes.
• Once the raw smell disappears add the cooked moong dal, simmer for 2 more minutes and take off stove.

I love this kuzhambu and it's special flavour comes mainly from the drumsticks/leaves, so don't miss them!

Source: Amma