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    You are here: Home / RandomPosts / Poricha Kulambu | Poricha Kuzhambu

    Poricha Kulambu | Poricha Kuzhambu

    August 13, 2011 by Sharmilee J 41 Comments

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    Poricha Kulambu is a kind of sambar with no tamarind extract made by cooking dal, veggies, spices and herbs. Poricha Kulambu is a great alternate to the regular sambar that can be tried at home for pairing up with rice. Poricha Kulambu Recipe with step by step procedure presented in this post.Poricha Kuzhambu Recipe

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    Poricha kuzhambu is a kind of sambar variety with no tamarind extract. To me, poricha kuzhambu tastes inbetween our regular sambar and arachuvitta sambar.

    If you have any more questions about this Poricha Kulambu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Poricha Kulambu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Table of Contents
    1 📖 Recipe Card
    2 Poricha Kulambu | Poricha Kuzhambu

    📖 Recipe Card

    Poricha Kuzhambu Recipe
    Print Recipe Pin Recipe

    Poricha Kulambu | Poricha Kuzhambu

    Poricha Kulambu is a kind of sambar with no tamarind extract made by cooking dal, veggies, spices and herbs. Poricha Kulambu is a great alternate to the regular sambar that can be tried at home for pairing up with rice. Poricha Kulambu Recipe with step by step procedure presented in this post.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1 cup toor dal
    • 2 drumstick / murungakai
    • 1 red chillies
    • a generous pinch hing
    • as required salt

    To temper:

    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon urad dal
    • few curry leaves

    To roast and grind:

    • 3 tablespoon coconut grated
    • 1/2 teaspoon cumin seeds
    • 4 corns pepper
    • 1/4 teaspoon coriander seeds
    • 1 red chillies

    Instructions

    • First dry roast the items one by one given under ‘to roast ad grind’, and grind it to a coarse powder. Keep aside.
    • Pressure cook thoor dhal for 3 whistles until mushy. Mash it well and keep aside.
    • In a kadai , heat oil add mustard seeds, urad dhal and curry leaves allow it to crackle. Then add red chillies saute for a minute.
    • Now add the mashed up dal, add turmeric powder and drumstick. Allow it to get cooked(It may take around 10mins). Add required salt.
    • You may also pressure cook the drumstick and add it here.
    • Once it gets cooked add the roasted powder and allow it to boil for sometime until it gets a thick consistency.
    • Switch off and serve Poricha Kulambu hot with rice.

    Notes

    • Any veggie of your choice can be added or a combination of all veggies can be added too
    • Drumstick can be pressure cooked and added too
    • This is a thick sambar variety that goes well with rice and idlis and dosas
    Nutrition Facts
    Poricha Kulambu | Poricha Kuzhambu
    Amount Per Serving (100 g)
    Calories 370 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 1037mg45%
    Potassium 203mg6%
    Carbohydrates 52g17%
    Fiber 15g63%
    Sugar 5g6%
    Protein 18g36%
    Vitamin A 678IU14%
    Vitamin C 165mg200%
    Calcium 85mg9%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Poricha Kulambu

    1. First dry roast the items one by one given under ‘to roast ad grind’, and grind it to a coarse powder. Keep aside
    2. Pressure cook thoor dhal for 3 whistles until mushy. Mash it well and keep aside.
    3. In a kadai , heat oil add mustard seeds, urad dhal and curry leaves allow it to crackle. Then add red chillies saute for a minute.
    4. Now add the mashed up dhal, add turmeric powder and drumstick. Allow it to get cooked(It may take around 10mins). Add required salt.
    5. You may also pressure cook the drumstick adn add it here.Once it gets cooked add the roasted powder and allow it to boil for sometime until it gets a thick consistency.Switch off and serve hot with rice.

    My Notes:

    • Any veggie of your choice can be added or a combination of all veggies can be added too
    • Drumstick can be pressure cooked and added too
    • This is a thick sambar variety that goes well with rice and idlis and dosas
    Poricha Kuzhambu RecipePin
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    Filed Under: Kuzhambu - Indian Curries, RandomPosts

    Reader Interactions

    Comments

    1. layaa

      August 13, 2011 at 3:24 am

      Looks very colourful and tasty.

      Reply
    2. Sobha Shyam

      August 13, 2011 at 3:37 am

      liked this version of sambhar,looks delicious n flavourful, will give a try 🙂

      Reply
    3. priya ravi

      August 13, 2011 at 3:44 am

      color looks very much appealing.. hot vadais with this sambhar will be yummy.

      Reply
    4. Vimitha Anand

      August 13, 2011 at 4:52 am

      Yummy looking sambar variety.

      Reply
    5. Vardhini

      August 13, 2011 at 5:18 am

      Kuzhambu looks yummy. I am only able to see the first picture. Not sure why.

      Vardhini
      Check out my 100th post giveaway

      Reply
    6. Reshmi Mahesh

      August 13, 2011 at 5:22 am

      Delicious looking sambar…lovely color..

      Reply
    7. Kurryleaves

      August 13, 2011 at 6:33 am

      this is new to me…looks delicious..will give a try

      Reply
    8. Manju

      August 13, 2011 at 6:46 am

      aahh I wish you posted this a week ago. I wanted to tell Amma to make this before she left but i totally forgot. Love this preparation!

      Reply
    9. Reva

      August 13, 2011 at 6:54 am

      Poricha kuzhambhu looks awesome.. Th colour is so vibrant… Hot idlis and vadais would make a brilliant combo with this yummy broth… Beautiful..
      Reva

      Reply
    10. uma shankar

      August 13, 2011 at 8:34 am

      Looks so striking!!!and sure it was super yummy!!tks for trying and posting!!!

      Reply
    11. Laxmi

      August 13, 2011 at 9:44 am

      have heard of this .. never tried.. urs look much appealing.. wow.. lovely clicks..

      Reply
    12. Plateful

      August 13, 2011 at 9:48 am

      I'm intrigued by seeing all these different kinds of samabars and rasamas once I started blogging. To me there's mostly just one recipe that I follow religiously. How boring, right? I love the name of the dish–poricha in Malayalam means 'fried'. Your first shot is beautiful!

      Reply
    13. Varshini Sudharsan

      August 13, 2011 at 11:47 am

      wow…i have never tried poricha kolambu as such…shd try ur method… 🙂

      Lovely pics

      Reply
    14. Now Serving

      August 13, 2011 at 12:31 pm

      Most inviting bowl of poricha kozhambu – we make it with all the green veggies like chow chow, cabbage, pondalangai and carrots too!!
      Combo: This+vethakozhambu+ sutta appalam= heaven 🙂

      Reply
    15. A 2 Z Vegetarian Cuisine

      August 13, 2011 at 1:58 pm

      This looks most inviting, what a lovely color, love drumsticks…

      Reply
    16. Cilantro

      August 13, 2011 at 1:58 pm

      Love the bright color of the kuzhambu. I do not see Sharmis stamp in this particular picture…maybe you wanted it to be as simple as the dish.
      I recently posted my version which does not have paruppu in it. My mother in law makes it with dhal.I like to make in once a while.

      Reply
    17. Kalpana Sareesh

      August 13, 2011 at 2:16 pm

      i love arachivitta sambhar even this seems so yummy will sure tyr this method..yummy..

      Reply
    18. Paaka Shaale

      August 13, 2011 at 2:30 pm

      Poricha Kuzhambu is very new to me. Looks very tempting. I will try within the next few days 🙂

      Reply
    19. Sharmilee! :)

      August 13, 2011 at 2:32 pm

      @Cilantro : Thanks for noting down my style and pointing it down here I like it 🙂 I was in such a hurry and hungry too so made the click simple and after that I felt the same as you but had to go with this one for posting :O

      Reply
    20. Pavithra

      August 13, 2011 at 4:00 pm

      Absolutely mouthwatering comfort dish.. first picture looks awesome that it can make anyone drool.

      Reply
    21. Priya

      August 13, 2011 at 5:10 pm

      Poricha kuzhambu looks extremely inviting, feel like finishing that whole bowl..yumm!

      Reply
    22. Happy Cook / Finla

      August 13, 2011 at 5:13 pm

      Wowo that sambar / curry looks so so delicious, wish i had it with rice.

      Reply
    23. sangee vijay

      August 13, 2011 at 6:06 pm

      i heard about this kuzhambu but dunno the recipe…your recipe sounds very interesting n kuzhambu looks so yummy,love to have with hot rice…yes i too noticed that these pictures were not up to your level( i can feel the real food's nature,texture n everything in it along with ur unique way of presentation) but still they look so good n inviting..

      Reply
    24. sangee vijay

      August 13, 2011 at 6:08 pm

      hope u wont mistake me….as i am ur lover n admirer of your great clicks, i shared this with u…thank you!!!

      Reply
    25. Sharmilee! :)

      August 14, 2011 at 1:36 am

      @SangeeVijay : Np at all…..I'm happy that u gals are telling what u feel..will surely keep up ur expectations from next time 🙂

      Reply
    26. Torviewtoronto

      August 14, 2011 at 2:36 am

      flavourful looking kuzhambu delicious combination

      Reply
    27. Prathibha

      August 14, 2011 at 5:50 am

      Nice n yummy combination wud rice…lovely color..:)

      Reply
    28. Premalatha Aravindhan

      August 14, 2011 at 11:23 am

      wow my fav kuzhambu,love this recipe…will try this method next time…

      Reply
    29. Anonymous

      August 14, 2011 at 12:00 pm

      What is murungakai and poricha ?

      Reply
    30. Sharmilee! :)

      August 14, 2011 at 12:17 pm

      @Anonymous : Murungakai is a vegetable which is drumstick in english…poricha means kind of sauting and frying 🙂

      Reply
    31. simply.food

      August 14, 2011 at 5:38 pm

      Very healthy and delicious.

      Reply
    32. Ramya Bala

      August 14, 2011 at 11:39 pm

      Very auntentic and lipsmacking curry 🙂

      Reply
    33. Gayathri NG

      August 15, 2011 at 1:26 am

      Poricha kuzhambu looks very delicious and very appealing color.It goes well with both idlis and rice as u said.I wil try in my kitchen..

      Reply
    34. divya

      August 15, 2011 at 1:35 am

      Wow wat a tempting clicks,makes me hungry now…

      Reply
    35. An Open Book

      August 15, 2011 at 5:35 pm

      this is a completely new sambar prep method for em..shud try it sometime

      Reply
    36. Priya (Yallapantula) Mitharwal

      August 15, 2011 at 5:41 pm

      I have not had sambar without tang in it, this is new. My uncle never liked tamarind, so my aunty used to prepare sambar with tomatoes only, but still there was that. This sounds interesting.

      Reply
    37. manjooo

      August 16, 2011 at 3:11 pm

      thatz something nice to have with rice 🙂

      Reply
    38. Richa

      August 20, 2011 at 4:16 am

      nice.. i'd love a sambhar without tamarind.. some days i like less of the tang! lovely clicks on all your posts!
      Richa @ Hobby And More Food Blog
      Hobby And More on Facebook

      Reply
    39. Iswarya Balasubramaniyan

      July 20, 2013 at 10:37 am

      Hi Sharmi,I tried this today and it came out so well..Thanks!!!.

      Reply
    40. anitha

      September 23, 2015 at 6:13 am

      hi. I am a regular visitor of your blogs. lovely collection. But my doubt in this is do we have to add tamarind to the kuzhambu?

      Reply
      • SHARMILEE J

        September 23, 2015 at 3:18 pm

        No tamarind is used in this recipe

        Reply

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