Porichha Kozhambu
kuzhambu
tamil
⚠ Not yet reviewed against the source — may contain OCR/transcription errors.
Ingredients
- white pumpkin 250 gm, diced
- yellow pumpkin 250 gm, diced
- alu 1, diced
- peas 1/4 cup
- carrot 1 small, diced
- Tur dal 1/2 -3/4 cup boiled
- haldi 1/4 tsp
- salt to taste
- haldi 1/4 tsp
For the masala paste
- coconut 2 Tbsp
- tur dal 1 Tbsp
- red chillies 2-3
- jeera1 tsp
- whole black pepper 1/2 - 3/4 tsp
- 1/2 tsp atta or rice flour
Method
- Heat 1 tsp oil in the kadai. Fry the red chillies, jeera, pepper and tur dal a little until it turns aromatic. remove from fire . After it has cooled, grind it with the coconut, flour and a little water. Do not make the paste too fine. Keep aside.
- Put the veggies to boil in just enough water. Add haldi and salt and cook on medium flame until they are done.
- Add the masala paste and boiled tur dal, mix. Adjust seasoning and cook for 4-5 mins. Remove from fire.
- For the tadka, heat 1 Tbsp oil, add the mustard seeds and allow to splutter. Add the curry leaves, Pour the tadka over the ready kozambu.
- Top with chopped fresh coriander.
- Serve with hot rice and ghee.
Notes / Variations
According to P536 custom, it’s best accompanied by vazhakkai curry, azhuga maanga patchidi and porichha appalam. Breaking this rule can attract a fine of Rs. 5000 or 12 months imprisonment or both.
Source: namma-veetu-samayal