Poricha kuzhambu (using dehusked green gram is yellow in color /dhuli moong dal/pasi paruppu) is one of the most tastiest and healthiest of all the kuzhambus.
It doesn't need tamarind (for patient with kidney problems), doesn't cause gas like that of bengal gram and is rich with proteins. Tastes increases as the vegetables added in the kuzhambu increases.c kuzhambu is served with rice. If made thicker with lots of vegetables, then it becomes poricha pitlay/koothu ideal for rotis. Pitlay is the subset of the kozumbu. The left over kozhumbu is boiled well with cooked vegetables like potato, brinjal,yam,beans, carrot and capsicum and served with chapati for dinner.
Poritha kuzhambu:-
Ingredients:-
One cup of green gram dal/pasi paruppu well cooked and mashed
3-4 curry leaves
coriander leaves to garnish
1 tbl spn sambar powder
Salt to taste
1/2 t spn of jaggery powder/ equivalent jaggery cube
6-8 drumstick pieces (or any other vegetable listed above)
For Tampering:-
2 t spn Mustard seeds
1 t spn of ghee
asafeotida for sprinkling during the seasoning
1 red chilli for seasoning (optional)
To Grind:-
1/2 a cup of coconut
2 green chillies
3 tsp urad dal
1/2 t spn of pepper (you may reduce this if it is too spicy)
Method:-
Add 2 cups of water with sambar powder, jaggery and curry leaves, salt and drumsticks. You may add other vegetables like brinjals/ potato/ capsicum/carrots/ beans (all cut in medium size-not very small. Adding all the vegetables makes it pitlay/koothu) as kashnam/thaan.
Bring it to boil and cook till the veges are nicely cooked. You may close the pan for the vegetables to cook faster.
Add the mashed green gram and cook for 5-8 minutes.
Add the ground paste and cook for 5 minutes.
Tamper with mustard seeds, red chiilies and asafoetida (crackled in ghee). Add it to the kuzhambu.
Garnish with coriander leaves and serve hot.
1 comments:
Will try when i have set up my kitchen.... :)
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