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 is a kind of sambar variety with no tamarind extract. To me, poricha kuzhambu tastes inbetween our regular sambar and arachuvitta sambar.
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📖 Recipe Card
Poricha Kulambu | Poricha Kuzhambu
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
How to make Poricha Kulambu
- 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 dhal, 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 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
layaa
Looks very colourful and tasty.
Sobha Shyam
liked this version of sambhar,looks delicious n flavourful, will give a try 🙂
priya ravi
color looks very much appealing.. hot vadais with this sambhar will be yummy.
Vimitha Anand
Yummy looking sambar variety.
Vardhini
Kuzhambu looks yummy. I am only able to see the first picture. Not sure why.
Vardhini
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Reshmi Mahesh
Delicious looking sambar…lovely color..
Kurryleaves
this is new to me…looks delicious..will give a try
Manju
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!
Reva
Poricha kuzhambhu looks awesome.. Th colour is so vibrant… Hot idlis and vadais would make a brilliant combo with this yummy broth… Beautiful..
Reva
uma shankar
Looks so striking!!!and sure it was super yummy!!tks for trying and posting!!!
Laxmi
have heard of this .. never tried.. urs look much appealing.. wow.. lovely clicks..
Plateful
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!
Varshini Sudharsan
wow…i have never tried poricha kolambu as such…shd try ur method… 🙂
Lovely pics
Now Serving
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 🙂
A 2 Z Vegetarian Cuisine
This looks most inviting, what a lovely color, love drumsticks…
Cilantro
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.
Kalpana Sareesh
i love arachivitta sambhar even this seems so yummy will sure tyr this method..yummy..
Paaka Shaale
Poricha Kuzhambu is very new to me. Looks very tempting. I will try within the next few days 🙂
Sharmilee! :)
@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
Pavithra
Absolutely mouthwatering comfort dish.. first picture looks awesome that it can make anyone drool.
Priya
Poricha kuzhambu looks extremely inviting, feel like finishing that whole bowl..yumm!
Happy Cook / Finla
Wowo that sambar / curry looks so so delicious, wish i had it with rice.
sangee vijay
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..
sangee vijay
hope u wont mistake me….as i am ur lover n admirer of your great clicks, i shared this with u…thank you!!!
Sharmilee! :)
@SangeeVijay : Np at all…..I'm happy that u gals are telling what u feel..will surely keep up ur expectations from next time 🙂
Torviewtoronto
flavourful looking kuzhambu delicious combination
Prathibha
Nice n yummy combination wud rice…lovely color..:)
Premalatha Aravindhan
wow my fav kuzhambu,love this recipe…will try this method next time…
Anonymous
What is murungakai and poricha ?
Sharmilee! :)
@Anonymous : Murungakai is a vegetable which is drumstick in english…poricha means kind of sauting and frying 🙂
simply.food
Very healthy and delicious.
Ramya Bala
Very auntentic and lipsmacking curry 🙂
Gayathri NG
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..
divya
Wow wat a tempting clicks,makes me hungry now…
An Open Book
this is a completely new sambar prep method for em..shud try it sometime
Priya (Yallapantula) Mitharwal
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.
manjooo
thatz something nice to have with rice 🙂
Richa
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
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Iswarya Balasubramaniyan
Hi Sharmi,I tried this today and it came out so well..Thanks!!!.
anitha
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?
SHARMILEE J
No tamarind is used in this recipe