Murungakkai Poricha Kuzhambu | Poricha Kara Kulambu
Poricha Kuzhambu is typical dal based with or without tamarind flavored with coconut fennel base!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: lunch, Main Course
Cuisine: Indian, pondicherry, south indian, Tamilnadu
Keyword: kara kulambu, murungakkai poricha kulambu, poricha kulambu, poricha kuzhambu
Servings: 4
Author: Mullai Madavan
Equipment
1 Sauce pan or Kadai
Ingredients
Ingredients - to temper
3tablespoonoil preferably sesame oil
1/2teaspoonmustard seeds
1/4teaspoonfenugreek seeds
1teaspooncumin seeds
1/2teaspoonsplit black gram
1/4teaspoonasafoetida
4each curry leaves
Ingredients - to saute
6each drumstick pieces 2 inch long
1cuponion finely chopped
1each green chilli chopped
5clovesgarlic crushed
1/2cuptomato
1tablespoontamarind extract
1/2teaspoonturmeric powder
2tablespoonskuzhambu milagai thool or use vatha kuzhambu podi or sambar podi
1/4teaspoonjaggery
1.5teaspoonsalt
1.5cupwater
4each curry leaves for garnish
Ingredients - to grind
1/4cupgrated fresh coconut
1/4cupwater
1teaspoonfennel seeds
Instructions
Make a thin paste using fresh grated coconut, fennel and little water. Set this aside.
Soak marble size tamarind in little water and squeeze to extract light pulp.
Heat oil in a pan and temper with mustard, fenugreek seeds, split black gram, cumin seeds, asafoetida and curry leaves.
Add green chili and crushed garlic along with chopped onions and saute until it turns soft. (5 minutes over medium flame)
Add tomatoes along with turmeric powder, red chili powder, coriander powder kuzhambu milagai thool (all purpose curry powder) and salt.
Fry until the raw smell goes.
Add tiny piece of jaggery. (optional)
Add drumstick along with water and cook covered over medium flame for 10 minutes.
Add coconut fennel paste and bring it to a light boil.
Garnish with curry leaves and turn it off!
Serve with steaming hot rice and papadam!
Notes
Replace Kuzhambu Milgai Thool with Sambar powder. Alternative version- Turmeric, Red Chili Powder & Coriander powder can be avoided if you intend to add more Kuzhambu Milagai Thool.1/4 cup cooked Toor dal can be added for thickness if skipping Kuzhambu thool or sambar powder.Add more coconut for lighter shade of gravy.