Monday, October 21, 2013

Kathrikai Karamani Poricha Kuzhambu/Porichozhambu

Poricha Kuzhambu or Porichazhambu as we call it at home, is a very flavorful gravy. It is similar to the sambar, but the spices used are slightly different. The black pepper used in the ground spices, gives a very lovely flavour. My grandmother makes one of the tastiest porichazhambus. She usually makes it with either only Brinjal and Karamani or with mixed vegetables and karamani. Vegetables like, yam, raw banana, carrots, peas, ash gourd etc can be used. My Mother in law makes a version with only yam and Karamani. That tastes good too.
There are few versions of Porichazhambu, one with karamani, another leaving out karamani and using tuar dal instead and another one which does not use coconut. 
Today I am sharing the recipe with karamani/red chori beans. It is usually served with plain rice and Paruppu Thogayal.

What you'll need
  1. Brinjal – 2.5 cups Chopped
  2. Kramani – 1/3 cup
  3. Tamarind – gooseberry sized
  4. Turmeric powder – ¼ tsp
  5. Salt to taste
  6. To roast and grind
  7. Asafoetida – one small piece
  8. Channa Dal – ½ tbsp
  9. Black pepper – ¼ tsp
  10. Dried Red Chilly – 1 or 2
  11. Scraped Coconut – ¼ cup
  12. Curry Leaves few

For tempering
  1. Coconut oil - 1 tsp
  2. Mustard Seeds - 1/2 tsp

  1. Cook the karamani in pressure cooker with just enough water.
  2. Soak the tamarind in one cup of water, squeeze and extract the juice, add another 2 cups of water.
  3. Add turmeric powder, salt and the chopped brinjal to the tamarind extract and bring to boil.
  4. Let his boil for 7 to 8 minutes on medium flame or till the brinjals are cooked and raw smell of tamarind disappears.
  5. In the meanwhile, heat a small frying pan with ½ tsp oil, roast all the ingredients listed under roast and grind.
  6. Cool and grind to smooth paste adding little water.
  7. Once the brinjal is cooked add the karamani and  jaggery and boil for another 3 to 4 minutes.
  8. Next add the ground paste and add another ½ cup of water, adjust seasoning and simmer for 4 to 5 minutes.
  9. Heat a small frying pan with oil add add mustard seeds. Once it splutters pour it over the kuzhambu

Garnish with curry leaves.
Serve with steamed white rice and paruppu thogayal or any thoran.


Anu Shoj said...

awesome curry for this rainy weather...
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Gayathri Ramanan said...

poricha kulambu looks yummy..nice presentation as usual

Priya R said...

Awesome curry, love the combinations in this one :)

Rumana Ambrin said...

so tempting curry..

Raji Ramakrishnan said...

my favourite, also with yam and karamani


Hamaree Rasoi said...

Lovely looking flavourful kuzambu. Excellent preparation.

Sona S said...

Poricha kuzhambu is one my favorite ones, very delicious and flavorful.

Manjula Bharath said...

very very delicious and yummy kozhambu :) looks super inviting !!

Nagashree said...

I love this combination of brinjal and black eyed peas. We make a huli/sambar with a slightly different masala set.

Roshni said...

lovely prep.. interesting combo.. never combined these two

Preeti Tamilarasan said...

i like non-veg version of this curry.. its tempting..

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Hema said...

I love this combination, karamani and kathirikkai, and the first click is very good Kaveri..

anusha praveen said...

This kuzhambu tickles my tongue now! Easy to make and unbelievably yumm! Love the styling

divya said...

drooling da...awesome clicks

Vineetha Sush said...

nice click Kaveri..loved ur pprops...did u bring it from India ?

Priya Suresh said...

Wat a flavourful and fingerlicking kuzhambu,highly inviting;

Maha Gadde said...

healthy and delicious dish dear.

Anonymous said...

This was great. I didn't use the jaggery, and I increased the black pepper, so it was extra spicy. I also sauteed the eggplant just to get some colour on them before adding the tamarind water. Mmm.

hema said...

Hi. Is the gravy supposed to be thick like sambar or thin like vetta Kuzhambu?

Kaveri Venkatesh said...

Hi Hema
the consistency is like Sambar.

Anonymous said...

I see no cooked thor or mung daal added to this recipe. Is that correct?

Kaveri Venkatesh said... dal in this recipe as we r using karamani/cowpeas

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