Instant Pot Poricha Kuzhambu | IP Poritha Kulambu
Prep time
Cook time
Total time
Poricha kuzhambu is a verity of South Indian rice accompaniment prepared with mixed vegetables, toor dal and freshly ground spices. Kulambu is prepared without tamarind. This Poricha kuzhambu is Instant pot based south Indian recipe.
Recipe type: Kuzhambu
Cuisine: Indian
  • Carrot -1, peeled and cut into big pieces
  • Potato - 1, peeled and cut into big piecesa
  • Toor dal - ½ cup
  • Tumeric Powder - ¼ tsp
  • Asofetida - generous pinch
  • Jaggery - pinch
  • Salt - as needed
  • To grind:
  • Fenugreek - 4
  • Coconut - 3 tbsp
  • Urad Dal - 1 tsp
  • Pepper - ½ tsp
  • Red Chilli - 1 (Adjust according to your soice level)
  • To temper:
  • Coconut oil - 1 tsp
  • Mustard seeds - ⅛ tsp
  • Curry leaves - few
  1. Soak toor dal in hot water for 1 hour
  2. Dry roast urad Dal, pepper, red chilli, pepper and fenugreek till they are golden brown and switch off the stove. Add coconut and quickly stir. Switch and let it cool down. Grind it with little water
  3. Turn on IP in saute mode add oil and when the oil is hot add mustard seeds and curry leaves; let it splutter
  4. Add dal, 1+ ½ cup of water, ground paste, ⅓ of mixie water, turmeric powder; mix everything well and cook in manual mode for 20 minutes, high temperature and let the pressure releases naturally
  5. Add veggies, salt, hing, jaggery, ½ cup of water; mix well and turn on IP in manual mode and cook in high temperature for 3 minutes and releases pressure immediately
1. For pressure cooker method cook dal and ground paste for 4 whistle and switch off. Add veggies and cook for a whistle and release the pressure immediately
2. Any veggies of choice can be used
3. Fenugreek seed was not in original recipe but I have added
4. Cumin can be sauted along with other spices and used instead of cumin- pepper powder
5. Adjust the spice according to your taste
6.Color of the kuzhambu many vary depending on the red chilli
7.Kuzhambu thickens over time adjust the water accordingly

Mix well before turning on IP. If something is sticking to the bottom then the kuzhambu might get browned in the bottom

My stepwise picture/ YouTube video and final picture was taken on two different days using two different chilli so the kuzhambu color might vary slightly
Recipe by Traditionally Modern Food at