Mahadeva's Bhaga Sasthra
137. Poricha Kuzhambu With Vegetables/Tubers
Vegetables such as cluster beans, snake gourd, cucumber, ridge gourd, broad beans, raw banana, yellow pumpkin, white pumpkin, drumstick and tubers such as potato and colocasia (treat this to get it remove its itching component following the procedure given in morkuzhambukal section) can be used to make Poricha kuzhambu.
| Any Vegetable or Tuber | - 12 palam |
|---|---|
| Water | - ½ padi |
| Pepper | - ¼ palam |
| Red Chilli | - ⅛ palam |
| Black Gram | - 1 palam |
| Grated Coconut | - 1½ palam |
| Milk | - ¼ padi |
| Salt | - ½ palam |
| Roasted Gram Flour | - 1 palam |
| Curry Leaves | - ¼ palam |
| Ghee | - 1 palam |
| Mustard Seed | - ⅛ palam |
| Black Gram | - ¼ palam |
- 1. Take any vegetable or tuber. Peel off the skin and stalk and cut them into small pieces.Take the water in a lead coated vessel that can hold about 1 padi water and allow to boil.
- 2. Put the cut vegetables/tubers into the boiling water and cook nicely.Fry pepper, red chilli, black gram and grated coconut adding a little ghee or oil. After frying grind to a smooth paste using little water.
- 3. Add milk,salt and roasted bengal gram flour into the vessel containing ground paste of coconut etc. Add this mixture to the vegetables/tubers once they are nicely cooked and heat further to cook more.
- 4. Take a bunch of curry leaves, saute it in fire and add to the kuzhambu(gravy) and mix.
- 5. Using ghee,mustard, black gram and bengal gram temper by following the 22nd recipe and add to the kuzhambu.If we want we can add ⅛ padi cooked and mashed pigeonpea to the kuzhambu before adding chilli etc.