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.
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.