Avarakkai poricha kuzhambu recipe

Avarakkai poricha kuzhambu recipe | Poricha kuzhambu recipe with detailed step-by-step instructions.

Poricha kuzhambu is made using veggie and moong dal as the key ingredients. We roast spices and grind with coconut and add to this. This gives a very nice flavour and taste to the poricha kuzhambu. It is a very protein-rich recipe and a balanced meal too. You can serve this with plain rice and spicy curry of your choice. Also, you can serve with any podi rice too.

Poricha kuzhambu | poricha kootu is a very staple in most of the Tamil brahmin families. During fasting days, we serve this with chapati too. This is a no onion no garlic recipe. We can make this poricha kootu with any vegetable of your choice. My mom and grandmother make this using beans, chow chow, brinjal, cabbage, snake gourd, avarakkai or mixed veggies too.

Also, check out Chettinad karuveppilai kuzhambu, ash gourd kalyana kootu, venthaya keerai kara kuzhambu

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Avarakkai poricha kuzhambu recipe

Traditional south Indian gravy made using broad beans and moong dal as key ingredients

Course Lunch | Dinner, Main Course

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup Broad beans | avarakkai chopped
• 1/3 cup yellow moong dal
• ½ tsp turmeric powder
• Water as needed
• Salt as needed
• 2 tsp oil
• ½ tsp mustard seeds
• ¼ tsp asafoetida
• Few curry leaves

To roast and grind

• 1 tbsp urad dal
• 2 red chilis
• 8 pepper corns
• 1 tsp cumin seeds
• ¼ cup coconut

Instructions

• Finely chop the broad beans.
• In a vessel add the yellow moong dal, 1 cup chopped beans, turmeric powder and asafoetida.
• Add 1 cup water to this.
• Pressure cook for 4-5 whistles.
• Meanwhile, add 1 tsp oil in a pan and add the urad dal, red chili, pepper and roast this.
• Once it is slightly roasted, add the cumin seeds.
• Roast till the dal turns golden brown.
• Switch off the flame.
• Add coconut and grind this into a smooth paste.
• In a pan add 2 tsp of oil and add mustard seeds and curry leaves.
• Once it splutters add the cooked dal broad beans mixture, ground paste and salt.
• Mix well and add water to adjust the consistency.
• You can keep it little thin if you want to mix with rice.
• If you want to serve as an accompaniment | side dish make it little thick.
• Let this boil for 2 minutes.
• Switch off the flame.
• Avarakkai poricha kuzhambu is ready.

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Notes

1. You can use cabbage, chow chow, beans or mixed veggies to make this kootu.
2. Avarakkai poricha kuzhambu pairs well with plain rice. You can serve with chapati too.

How to make Avarakkai poricha kuzhambu

• Finely chop the broad beans.

• In a vessel add the yellow moong dal, 1 cup chopped beans, turmeric powder and asafoetida.
• Add 1 cup water to this.

• Pressure cook for 4-5 whistles.

• Meanwhile, add 1 tsp oil in a pan and add the urad dal, red chili, pepper and roast this.
• Once it is slightly roasted, add the cumin seeds.
• Roast till the dal turns golden brown.
• Switch off the flame.

• Add coconut and grind this into a smooth paste.

• In a pan add 2 tsp of oil and add mustard seeds and curry leaves.
• Once it splutters add the cooked dal broad beans mixture, ground paste and salt.

• Mix well and add water to adjust the consistency.
• You can keep it little thin if you want to mix with rice.
• If you want to serve as an accompaniment | side dish make it little thick.
• Let this boil for 2 minutes.

• Switch off the flame.
• Avarakkai poricha kuzhambu is ready.

1. You can use cabbage, chow chow, beans or mixed veggies to make this kootu.
2. Avarakkai poricha kuzhambu pairs well with plain rice. You can serve with chapati too.
3. We enjoyed with Andhra karuveppilai podi and oven roasted papad