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.
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.