Poricha kuzhambu is a tamarind based kuzhambu with lot of vegetables. I have already posted a couple of variations of this kuzhambu. Today's version is yet another variation. It doesn't have any ground masalas. Yet it is very flavorful and delicious. I learnt it recently from my MIL. I have made this a couple of times now and all at home including my kids liked it very much. Don't be scared by the number of ingredients. They are all very basic ingredients that are easily available in your kitchen. This kuzhambu has a lot of vegetables, which is its speciality and so a simple Keerai masiyal or paruppu thogayal would be a great accompaniment with this.
What you’ll need
- Karamani/Red Chowri Beans – ½ cup
- Raw Banana/Vazhakkai – ¾ cup, peeled and chopped into small cubes
- Yam/Chenai- ¾ cup, peeled and chopped into small cubes
- Brinjal – ¾ cup, chopped into small cubes
- Tamarind – gooseberry sized
- Chilly Powder – ½ tsp
- Black Pepper Powder – ½ tsp
- Turmeric Powder – ¼ tsp
- Asafoetida – a generous pinch
- Scraped Coconut – ¼ cup
- Jaggery – 1 tsp
- Coconut oil – 1 tsp
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Curry Leaves – few sprigs
- Soak the karamani in hot water for about 15 to 20 minutes. Then pressure cook it with sufficient water for 3 to 4 whistles or till the beans are soft. Once cool, mash the beans and set aside.
- Also steam or pressure cook the vazhakkai and chenai pieces with about a cup of water.
- Soak the tamarind in a cup of hot water for 10 minutes. Squeeze and extract the juice.
- Transfer the tamarind extract to a vessel, add the brinjal pieces, turmeric powder, asafoetida, chilly powder, pepper powder, and jaggery and bring to a boil.
- When the brinjal is almost cooked, add the vazhakkai and chenai pieces, the cooked red beans and salt to taste. Boil for 3 to 4 minutes. Remove from heat.
- In a small kadai, add some coconut oil, and roast the coconut till the color changes to dark brown. Take care not to burn the coconut.
- Add the roasted coconut to the kuzhambu and mix well.
- Heat a small frying pan, with a tsp of oil, temper with mustard seeds, cumin seeds and curry leaves. Pour the tempering over the kuzhambu.
Serve hot with steamed rice and Keerai Masiyal or Paruppu Thogayal.
- While taking the tamarind extract use only 1 to 1.5 cups of water. Also while cooking the vegetables and the Karamani, don't use more than 1 cup each. Else the kuzhambu will become too watery.
- If you have feel there is too much water in the beans or vegetables, reserve some of the water before adding to kuzhambu and add if necessary.