Poricha Kuzhambu | IP Poritha Kuzhambu
Poricha Kuzhambu, IP Poritha Kuzhambu, Instant Pot Poricha kuzhambu, kuzhambu recipe with step-by-step pictures and a video recipe. Check out the video recipes for the Poricha Kuzhambu recipe. If you like the video pls SUBSCRIBE to my channel.
Poricha Kootu is very common in my Amma’s kitchen.Poricha kuzhambu is a variety of South Indian rice accompaniment prepared with mixed vegetables, toor dal, and freshly ground spices. Kulambu is prepared without tamarind. This Poricha kuzhambu is an Instant Pot-based South Indian recipe.
What is Poricha Kuzhambu A South Indian kuzhambu made with vegetables, toor dal, and a roasted coconut‑spice paste, prepared without tamarind.
Why make Poricha Kuzhambu in the Instant Pot IP gives consistent results, prevents overcooking, and requires no stirring or monitoring.
Can I use any vegetables Yes — carrot, potato, beans, chow chow, bottle gourd, pumpkin, or a mix.
Does Poricha Kuzhambu thicken over time Yes, dal‑based kuzhambu thickens as it cools; adjust water before serving.
Is this kuzhambu beginner‑friendly Very — the Instant Pot version is almost hands‑free.
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
Instant Pot Poricha Kuzhambu | IP Poritha Kulambu
Ingredients
- Carrot -1 peeled and cut into big pieces
- Potato - 1 peeled and cut into big pieces
- Toor dal - 1/2 cup
- Tumeric Powder - 1/4 tsp
- Asofetida - generous pinch
- Jaggery - pinch
- Salt - as needed
- To grind:
- Fenugreek - 4
- Coconut - 3 tbsp
- Urad Dal - 1 tsp
- Pepper - 1/2 tsp
- Red Chilli - 1 Adjust according to your spice level
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - 1/8 tsp
- Curry leaves - few
Instructions
- Soak toor dal in hot water for 1 hour
- Dry roast urad Dal, pepper, red chilli, 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
- Turn on the IP in saute mode, add oil, and when the oil is hot, add mustard seeds and curry leaves; let it splutter
- Add dal, 1+ 1/2 cup of water, ground paste, 1/3 of mixie water, turmeric powder; mix everything well and cook in manual mode for 20 minutes, high temperature, and let the pressure release naturally
- Add veggies, salt, hing, jaggery, 1/2 cup of water; mix well and turn on IP in manual mode and cook at high temperature for 3 minutes and release pressure immediately
Video
Notes
- For the pressure cooker method cook dal and ground paste for 4 whistles and switch off. Add veggies and cook for a whistle and release the pressure immediately
- Any veggies of choice can be used
- Fenugreek seed was not in the original recipe but I have added
- Cumin can be sauteed along with other spices and used instead of cumin-pepper powder
- Adjust the spice according to your taste
- The color of the kuzhambu may vary depending on the red chili
- 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 were taken on two different days using two different chilies so the kuzhambu color might vary slightly
Ingredients:
Carrot -1, peeled and cut into big pieces
Potato – 1, peeled and cut into big pieces
Toor dal – 1/2 cup
Tumeric Powder – 1/4 tsp
Asofetida – generous pinch
Jaggery – pinch
Salt – as needed
To grind:
Fenugreek – 4
Coconut – 3 tbsp
Urad Dal – 1 tsp
Pepper – 1/2 tsp
Red Chilli – 1 (Adjust according to your spice level)
To temper:
Coconut oil – 1 tsp
Mustard seeds – 1/8 tsp
Curry leaves – a few
How to make Instant Pot Poricha Kuzhambu :
- Soak toor dal in hot water for 1 hour
- Dry roast urad Dal, pepper, red chilli, and fenugreek till they are golden brown and switch off the stove. Add coconut and quickly stir. Switch off the stove and let it cool down. Grind it with a little water
- Turn on the IP in saute mode, add oil, and when the oil is hot, add mustard seeds and curry leaves; let it splutter
- Add dal, 1+ 1/2 cup of water, ground paste, 1/3 of mixie water, turmeric powder; mix everything well and cook in manual mode for 20 minutes, high temperature, and let the pressure release naturally
- Add veggies, salt, hing, jaggery, 1/2 cup of water; mix well and turn on IP in manual mode and cook at high temperature for 3 minutes and release pressure immediately
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