Pudalangai Poricha Kuzhambu – Snake Gourd Lentil Curry

 

Poricha Kuzhambu is a lentil stew and a traditional Tamil Brahmin (Tam Brahm) dish. It is a protein rich and nutritious stew served with rice and curry (poriyal). You can make this dish with many vegetables such as chayote, beans, bitter gourd, drumstick, etc.

Ingredients: 

  • Snake gourd – 1 (about 7 to 8″)
  • Toor dal – 2 tbsp
  • Moong dal – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2  tsp
  • Oil – 1/2 tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – 1 pinch
  • Salt to taste
  • Curry leaves and coriander leaves for garnishing
Masala to grind:
  • Oil – 1/2 tsp
  • Chana dal – 1 tbsp
  • Urad dal – 1/4 tsp
  • Coriander seeds – 1/2 tsp
  • Black peppercorns – 1/2 tsp
  • Dried red chilies – 2
  • Grated coconut – 2 tbsp

Method of Preparation:

  1. Wash and clean the snake gourd.
  2. Slit it into half and remove the seeds and pith. Cut it into small pieces.
  3. Wash toor dal, moong dal and chana dal and pressure cook along with chopped snake gourd  and turmeric powder for 3 whistles.
  4. Turn off the stove and let the pressure come down.
  5. Heat the pan with 1/2 tsp of oil  and add all the ingredients for masala and roast until lentils become brown. Finally add coconut and turn off the stove. Allow it to cool and grind it to a fine paste with a little water.
  6. Now add the ground paste to cooked dal and  snake guard along with salt.
  7. Bring it to a boil and let it stand for five minutes over low heat and turn off the stove.
  8. Heat a pan with 1/2 tsp of oil and add mustard seeds. Allow it to splutter and add urad dal
  9. When it becomes golden brown add asafoetida powder and turn off the stove.
  10. Add this to the snake guard Poricha khuzambu.
  11. Finally add the curry leaves and coriander leaves.
  12. Serve hot with rice.

 

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2 comments

  1. Vikram says:

    Excellent recepie. And the quantities of incredients are exactly mentioned for rich taste. Keep post such recepies. All the best.

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