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Kathrikai Poricha Kuzhambu

Poricha Kuzhambu is a healthy and flavorful South Indian gravy for rice. Poricha kuzhambu is somewhat similar to sambar. It is made with lentils, vegetable and a special ground paste made of spices and coconut. The roast urad dal and pepper adds a great flavor to the kuzhambu. The kuzhambu can be made with vegetables like brinjal, drumstick, chow, chow, raw banana, bitter gourd etc. You can use just one vegetable or combine 3-4 vegetables.

The preparation of the kuzhambu varies from one household to another. This is typically how it is prepared in a Tamil Brahmin household. Since the kuzhambu has vegetables and lentils, you just need some papad and pickle as sides. Or you can also make a mezhukkupurati or a non coconut based vegetable fry to serve along the kuzhambu.


{ Brinjal in a lentil, roast spices and coconut gravy }
Serves 3-4


2 cup chopped brinjal
1/3 cup toor dal / pigeon peas
¼ tsp turmeric powder
1 tbsp tamarind paste / gooseberry sized tamarind
Salt to taste

To roast and grind:
1 tsp oil
1 tbsp urad dal
¼ tsp peppercorns
¼ tsp asafoetida / hing
2-3 dried red chillies
3 tbsp grated coconut

For the tempering:
1 tsp oil
1 tsp mustard seeds
Few curry leaves


1. Pressure cook the dal with enough water and a pinch of turmeric powder. Mash the dal well and set aside.

2. In a small pan heat oil and add urad dal, peppercorn, asafoetida and red chillies. Fry till the urad dal turns red.

3. Then add coconut, curry leaves and fry for 1-2 minutes. Remove from heat and allow to cool. Grind to a smooth paste adding little water.

4. Soak the tamarind in 1 cup warm water. Extract the juice. Add the brinjal, turmeric powder, salt to the tamarind juice and bring to boil.

5. Let it boil for 8-10 minutes or until the brinjal is cooked and the raw smell of tamarind goes.

6. Add the ground paste and combine well. Add ½ cup water and bring this to boil. Once it starts to boil add the dal and combine well.

7. Bring it to boil again and let it boil for 2 minutes. Then lower the heat and simmer for 4-5 minutes. Remove from heat.

8. Heat oil in a small pan and add mustard seeds. Once it splutters add curry leaves and pour over the kuzhambu.

My Notes:

1. Take care not to overcook the brinjal. It should not become too mushy.

2. If you feel the gravy is too thick, add little more water and adjust the consistency.


  1. my mum does this very often.. looks so tasty

  2. would be awesome with rice...

  3. poricha kuzhambu looks very yumm and fantastic clicks.

    On-going event: South Indian cooking

  4. Super delicious and comforting dish :) Very happy to follow you dear ..Will be happy if u follow me back

  5. Looks very delicious and comforting..

  6. wow such an healthy and yummy poricha kozhambu :) tempting me !! I wud love to finish this yummy spread for lunch :)

  7. I too make a similar one.looks so nice;)

  8. Yummy kuzhambu, love it with rice..

  9. Tasty and comforting side dish .

  10. Delicious curry, my husband would totally love this

  11. Delicious and healthy curry!


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