Mahadeva's Bhaga Sasthra
138. Poricha Kuzhambu With Turnip
Ingredients :
Turnip - 24 palam Water - ½ padi Red Chilly - ⅛ palam
| Pepper | - ¼ palam |
|---|---|
| Black Gram | - 1½ palam |
| Grated Coconut | - 1½ palam |
| Milk | - ¼ padi |
| Salt | - ½ palam |
| Roasted Gram Flour | - ½ palam |
| Curry Leaves | - ¼ palam |
| Ghee | - 1 palam |
| Mustard Seed | - ⅛ palam |
| Black Gram | - ¼ palam |
| Asafoetida | - ⅛ palam |
- 1. Cut each turnip into four pieces, cook them well in water, peel off the skin and cut them into small pieces.
- 2. Pour water into a lead coated vessel which can hold 1 ½ padi of water and boil. Add the cooked vegetable pieces to it.
- 3. Fry red chilli,pepper,black gram and grated coconut individually with a little ghee or oil. Cool them and grind into a nice paste using a little water and keep aside.
- 4. Add the ground paste to milk and pour into the vessel containing the cooked turnip.Add the salt to the poricha kuzhambu and boil to thicken.
- 5. Mix roasted gram flour with little water and pour into the kuzhambu and boil.
- 6. Saute curry leaves and add to the kuzhambu. Season using ghee, red chilli and black gram following the 22nd procedure and add to the kuzhambu.
- 7. If dhal need to be added, follow the procedure given for the previous poricha kuzhambu.
- 8. Alternatively, beetroot, carrot and yellow pumpkin can be used instead of turnip. Milk can be replaced by water, if needed in these both procedures.