PORICHA KUZHAMBU

This kuzhambu is prepared slightly different way than usual kuzhambu which done using toor dhal. In this recipe, we add coconut & rice flour paste along with other ingredients. Tastes well with rice & Ghee, also suitable for Idly & dosa. I have used capsicum. Any vegetable of choice  can be used for preparing this recipe.

INGREDIENTS:
Toor dhal - 1/2 cup
Capsicum/any vegetable - 1 cup
Tomato  - 1
Turmeric - 1/4 tsp
Tamarind - gooseberry size
Sambhar powder - 2 tsp
Salt

To grind
Coconut  - 1/4 cup
Rice flour- 1 tsp
Or
Raw rice (soaked) - 1 tsp

FOR SEASONING
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek-  1/4 tsp
Small onion/ shallots - 6
Asafoetida - a pinch
Curry leaves - A leaflet
Oil - 2 tsp

METHOD:
1. Pressure cook toor Dhal along with turmeric and keep aside.
2. Soak tamarind in warm water and extract juice.
3. Prepare coconut paste along with rice flour/ raw rice.
4. In a tawa, add little oil, chopped capsicum & tomato and cook for a while. Add Sambhar powder along with tamarind juice and cook until raw smell goes off.
5. Add toor dhal, required salt & cook for few minutes.
6. Add the paste and cook for a minute and switch off the flame and close with a lid.
7. In a pan, heat remaining oil, add mustard & cumin.
8. After it splutters, add fenugreek along with chopped small onion and cook till nice aroma comes out.
6. Add curry leaves & asafoetida and pour over the Sambhar.
7. Tasty Poricha Kuzhambu is ready.

Note:

• Vegetables like lady's finger, pumpkin, drumstick, brinjal, yam  can be used.
• The quantity of toor dhal can be reduced since the Sambhar will become  thick after adding paste.