Chenai/Senaikizhangu Karamani Poricha Kuzhambu

Poricha Kuzhambu is a very flavourful kuzhambu. I love the black pepper that goes into the ground masala. It adds a wonderful flavour to the kuzhambu. I have already posted two versions of kuzhambu. Both are with Karamani or red chori beans. There is a version which used Tuar dal. Though there is nothing very different in today’s poricha kuzhambu, I still wanted to post it as the combination was very new to me. My mother always made poricha kuzhabu, with only brinjals or with mixed vegetables. This combination with only Yam and Red Chori Beans was very new to me. It is a delicious combination. Pair it up with some Paruppu Thogayal or with any thoran and you have a wholesome filling lunch ready.

Serves – 2 to 3

What you’ll need

1. Poricha Kuzhambu was not
2. Chenai/Yam – 2.5 cup
3. Karamani/Vella Payaru – 1/3 cup
4. Tamarind – gooseberry sized ball
5. Turmeric Powder – ¼ tsp
6. Salt to taste
7. Curry Leaves few

To roast and grind

1. Channa Dal/Kadala Paruppu – ½ tbsp
2. Whole Black Pepper – ¼ tsp
3. Dried Red Chilly – 2 to 3
4. Asafoetida – a small piece
5. Scraped Coconut – ¼ cup

For Tempering

1. Coconut Oil – 2 tsp
2. Mustard Seeds – ½ tsp

Method

1. Soak the karamani in hot water for about half an hour. Soaking will help in better cooking.
2. Pressure cook the karamani.
3. Peel and chop the yam into small cubes. Pressure cook the yam pieces with just enough water and salt for 2 whistles.
4. Soak the tamarind in hot water for 10 minutes. Squeeze and take out the 1.5 cup of extract.
5. Transfer the tamarind extract into a vessel, add turmeric powder and salt. Add salt carefully, as we have added salt to the yam pieces as well.
6. Let this boil for 5 to 6 minutes. Then add the yam pieces and the karamani and let everything boil for another 5 to 6 minutes.
7. In the meanwhile, in a small frying pan, heat ½ tsp of oil, add the piece of asafoetida, when it puffs up add the kadala paruppu and fry till it starts changing color, now add the black pepper and red chillies and fry till the dal turn golden brown, add the coconut and fry for another minute. Cool and grind to a smooth paste using little water.
8. Add this ground paste to the boiling tamarind veggie mixture, mix well. Add about ½ cup of water if required to adjust consistency and boil for another 2 to 3 minutes.
9. Remove from heat
10. Heat a small frying pan with oil, add mustard seeds once they splutter add the curry leaves and remove from heat. Pour onto the kuzhambu.

Serve with plain rice and a paruppu thogayal or any thoran/poriyal.