Poricha Kuzhambu Recipe (Tamil Nadu Style Mixed Vegetables and Lentil Stew)
A vegetarian Tamil Nadu recipe with arhar dal (split toor dal) - cooked, carrots (gajjar) - finely chopped, green peas (matar). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making Poricha Kuzhambu, wash and soak the toor dal for 30 minutes and then pressure cook using a cooker for 3 whistles and keep aside
arhar dal (split toor dal) - cooked(1/2 cup) - 2
Make a smooth paste of grated coconut, soaked raw rice, cumin seeds and red chillies using a hand blender and keep aside
tablespoons fresh coconut - grated(2)cumin seeds (jeera)(1 teaspoon)dry red chilli(2)rice - soaked(1 teaspoon)mustard seeds(1 teaspoon) - 3
Now take a big wok, add all the vegetables, 1/2 glass of water, turmeric powder, salt and cook until the vegetables are well cooked in medium flame
arhar dal (split toor dal) - cooked(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 4
Add the cooked dal to the vegetables, water to your required consistency and bring it to a rolling boil
arhar dal (split toor dal) - cooked(1/2 cup) - 5
Now, add the ground spice mix, season with salt and let it simmer for 10 minutes to thicken and switch off the flame
salt - to taste - 6
Heat a small tadka pan on medium heat, add the mustard seeds and urad dal and let it crackle
cauliflower (gobi) - cut into small florets(1/2 cup)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon) - 7
Add the curry leaves and let it splutter and pour this tadka over the Poricha Kuzhambu
sprig curry leaves(1) - 8
Serve the Poricha Kuzhambu along with steamed rice, Manathakkali Kai Vathal Kuzhambu, Carrot and Beans Poriyal Recipe and potato roast for a full course Tamil Nadu style lunch menu on the weekend
green beans (french beans) - finely chopped(1/2 cup)rice - soaked(1 teaspoon)
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Poricha Kuzhambu Recipe (Tamil Nadu Style Mixed Vegetables and Lentil Stew)
A vegetarian Tamil Nadu recipe with arhar dal (split toor dal) - cooked, carrots (gajjar) - finely chopped, green peas (matar). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making Poricha Kuzhambu, wash and soak the toor dal for 30 minutes and then pressure cook using a cooker for 3 whistles and keep aside
arhar dal (split toor dal) - cooked(1/2 cup) - 2
Make a smooth paste of grated coconut, soaked raw rice, cumin seeds and red chillies using a hand blender and keep aside
tablespoons fresh coconut - grated(2)cumin seeds (jeera)(1 teaspoon)dry red chilli(2)rice - soaked(1 teaspoon)mustard seeds(1 teaspoon) - 3
Now take a big wok, add all the vegetables, 1/2 glass of water, turmeric powder, salt and cook until the vegetables are well cooked in medium flame
arhar dal (split toor dal) - cooked(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)salt - to taste - 4
Add the cooked dal to the vegetables, water to your required consistency and bring it to a rolling boil
arhar dal (split toor dal) - cooked(1/2 cup) - 5
Now, add the ground spice mix, season with salt and let it simmer for 10 minutes to thicken and switch off the flame
salt - to taste - 6
Heat a small tadka pan on medium heat, add the mustard seeds and urad dal and let it crackle
cauliflower (gobi) - cut into small florets(1/2 cup)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon) - 7
Add the curry leaves and let it splutter and pour this tadka over the Poricha Kuzhambu
sprig curry leaves(1) - 8
Serve the Poricha Kuzhambu along with steamed rice, Manathakkali Kai Vathal Kuzhambu, Carrot and Beans Poriyal Recipe and potato roast for a full course Tamil Nadu style lunch menu on the weekend
green beans (french beans) - finely chopped(1/2 cup)rice - soaked(1 teaspoon)
Rate this recipe
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