Poricha Kuzhambu or Porichazhambu as we call it at home, is a very flavorful gravy. It is similar to the sambar, but the spices used are slightly different. The black pepper used in the ground spices, gives a very lovely flavour. My grandmother makes one of the tastiest porichazhambus. She usually makes it with either only Brinjal and Karamani or with mixed vegetables and karamani. Vegetables like, yam, raw banana, carrots, peas, ash gourd etc can be used. My Mother in law makes a version with only yam and Karamani. That tastes good too.
There are few versions of Porichazhambu, one with karamani, another leaving out karamani and using tuar dal instead and another one which does not use coconut.
Today I am sharing the recipe with karamani/red chori beans. It is usually served with plain rice and Paruppu Thogayal.
What you'll need
- Brinjal – 2.5 cups Chopped
- Kramani – 1/3 cup
- Tamarind – gooseberry sized
- Turmeric powder – ¼ tsp
- Salt to taste
- To roast and grind
- Asafoetida – one small piece
- Channa Dal – ½ tbsp
- Black pepper – ¼ tsp
- Dried Red Chilly – 1 or 2
- Scraped Coconut – ¼ cup
- Curry Leaves few
- Coconut oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Cook the karamani in pressure cooker with just enough water.
- Soak the tamarind in one cup of water, squeeze and extract the juice, add another 2 cups of water.
- Add turmeric powder, salt and the chopped brinjal to the tamarind extract and bring to boil.
- Let his boil for 7 to 8 minutes on medium flame or till the brinjals are cooked and raw smell of tamarind disappears.
- In the meanwhile, heat a small frying pan with ½ tsp oil, roast all the ingredients listed under roast and grind.
- Cool and grind to smooth paste adding little water.
- Once the brinjal is cooked add the karamani and jaggery and boil for another 3 to 4 minutes.
- Next add the ground paste and add another ½ cup of water, adjust seasoning and simmer for 4 to 5 minutes.
- Heat a small frying pan with oil add add mustard seeds. Once it splutters pour it over the kuzhambu
Garnish with curry leaves.
Serve with steamed white rice and paruppu thogayal or any thoran.