Meena's Taste Mantra

Poricha Kuzhambu - a super delicious authentic Kerala mix Veg Gravy!

Poricha Kuzhambu is my favourite! I love to eat this as a snack by itself. Just a small bowl of it and I am the most content person on earth! This is so YUM! The best part of this recipe is the perfectly balanced seasoning! I love the black pepper combination in this recipe!

Amma will instantly understand when I look at her eagerly as she plans the menu for a week...that its time for a round of Poricha Kuzhambu! When its raining out, temperature is cool, a steaming hot plate of rice with Poricha Kuzhambu mixed along with Karuvadam | Papadam - HEAVEN!

INGREDIENTS

1 Kacha Kela | Raw Banana, 1/2 " cube

1 medium Katrikkai | Baingan | Brinjal, 1/2 " cube

5 Chembu | Arbi | Colocasia, 1/2 " cube

200 gm Senai | Suran | Yam, 1/2 " cube

4 tblsp Karamani Payaru | Lal Chawli | Cow Gram

1/2 tsp + 1/2 tsp Haldi | Turmeric Powder

1 tsp Kali Miri | Black Pepper Powder | To taste

1/2 tsp Red Chilli Powder | To taste

A pea size Compounded Hing | Asafoetida

1 lemon size Imli | Tamarind's extract

1 tsp Whole Wheat Flour

500 ml + 1 tblsp Water

1 1/2 tsp Salt | To taste

For tempering

1 tblsp Coconut Oil

1 tsp Rai | Mustard Seeds

1 tsp Jeera | Cumin Seeds

1/2 tsp Urad Dal

2 sprigs Kadhi Patta | Curry Leaves

2 tblsp Fresh Coconut, grated

METHOD

Wash Cow Gram well and drain.
In a vessel that can be kept inside a pressure cooker, add washed Cow Gram first.
Then add chopped Suran and Arbi.
Add 1/2 tsp of haldi powder and water just enough to cover the vegetables.
Pressure cook for 4 whistles. Remove and keep aside.
In a vessel of capacity of 1 ltr, add baingan and kela. Add imli extract, black pepper powder, hing, red chilli powder and 1/2 tsp haldi powder. Turn on gas and keep on medium flame.
Add water sufficient water to cover vegetables and to allow them to cook. This will take approximately 5 minutes.
Add cooked suran, arbi and cow gram. Mix well.
Add salt. Mix well.
On low flame, let it simmer for 4 to 5 minutes.
Mix whole wheat flour in 1 tblsp water to make a lump free paste. Add the same to thicken the gravy. Mix well and let this come to a boil. The consistency of the gravy is thick. Switch off the gas.
In a small kadhai, heat coconut oil. Add rai, urad dal, jeera and kadhi patta.
As the rai begins to crackle, reduce the flame to low, add fresh coconut and stir fry till the coconut turns to an aromatic golden brown. Switch off gas and add tempering to the gravy.
Mix well and serve hot.
Relish with hot Steamed Rice and Karvadam or any Papadam.

Note:

a. Instead of Coconut Oil and cooking oil can be used. Coconut Oil gives it the authentic taste.

We have used:

1. Parachute Coconut Oil

2. Tata Salt Lite

3. LG Hing Compounded

4. Everest Tikhalal Red Chilli Powder

5. Aashirwaad Select Sharbati Atta

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.