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Murungakkai Poricha Kuzhambu

Poricha kuzhambu is a South Indian curry with vegetables, lentils and ground paste with coconut and spices. What makes it different from the sambar and pitlai is the ground masala with coconut, pepper and urad dal (black gram). Poricha kuzhambu can be made with a medley of vegetables or a single one, sometimes with the addition of a legume. Typically using vegetables are brinjal, drumstick, different gourds, raw banana etc.

My all time favorite one is the made with kathrikkai (brinjal) and next to that is I love this one with murungakkai / drumsticks. I don't get fresh drumsticks here, so I have used frozen ones and didn't feel any difference in taste. The kuzhambu has lentils and coconut, so a simple stir-fry without coconut goes well with it. Or you can serve with some pickle or papad. I served the kuzhambu with rice and grated carrot stir-fry without coconut. Let's see how to make this healthy kuzhambu.


{ Drumsticks cooked in a tangy gravy with lentils, ground coconut and spices}
Serves 3


3-4 murungakkai / drumstick, cut into 3-inch pieces
¼ 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
Few curry leaves

To temper:
1 tsp oil
1 tsp mustard seeds
Few curry leaves


1. Pressure cook the dal with ½ cup 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 murungakkai, turmeric powder, salt to the tamarind juice and bring to boil.

5. Let it boil for about 8-10 minutes or until the murungakkai 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.

Serving Suggestion ~ Rice, stir-fry, papad and pickle.

Notes and Tips
  • If using frozen drumsticks, not need to thaw them. Just wash them once and add.
  • The kuzhambu becomes thick as it boils, so add water and adjust the consistency. 
  • The kuzhmabu is slightly spicy, so adjust the spices according to your preferences.


  1. Totally love your recipe, got to give this a try!
    Super tempting pics :)

  2. My fav Kuzhambu:-) looks delicious love to have with rice and potato fry

  3. Lip-smacking kuzhambu!! yummy!!

  4. It's my all time favorite I always love brinjal drumbstick version

  5. I love poricha kuzhambu because of the fresh ingredients.. yum!

  6. I have never tried poricha kuzhambu with drumsticks, this looks very delicious..

  7. Absolutely delicious !!

  8. adipoli with choru,yumm :)

  9. Its my favorite kuzhambu. Lovely clicks and looks very delicious.

  10. Another interesting curry from your side! Looks delicious...

  11. Looks delicious and a great dish to pair with rice

  12. Poricha kulambhu looks yummy and mouthwatering

  13. Nicely presented Sona.. the kuzhambu looks delicious and mouthwatering.

  14. Poricha kuzhambu is my favorite too.. Looks delicious and inviting..

  15. thanks for this traditional recipe

  16. My mom used to make it without tamarind yours looks yummy!

  17. Delicious and healthy murungaikkai poricha kuzhambu. I like with mango pickle.

  18. I have never come across that vegetable but the dish sounds absolutely delicious with all those spices and the dal and coconut - yum!

  19. I love drumsticks.. but we don't get them in Brazil.. They really make any curry flavourful.


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