Village stle Poricha kuzhambu | Drumstick poricha kulambu

Village Poricha kuzhambu | Thengai kuzhambu | coconut curry | poritha kulambu | mixed vegetable curry with step-by-step pictures and video recipe. Check out the Poricha Kulambu recipe, and if you like the video, pls SUBSCRIBE to my channel.

Village Poricha kuzhambu

This is a flavorful kuzhambu without tamarind. Mixed vegetable with tomato sourness and freshly ground coconut makes the kuzhambu flavorful. Discover the authentic taste of Tamil Nadu with traditional village poricha kuzhambu, porita kuzhambu, and pasi paruppu poricha kulambu. These wholesome lentil‑based gravies are packed with flavor, nutrition, and the rustic charm of South Indian cooking. Perfect for pairing with steamed rice, they bring the essence of home‑style cooking straight to your plate.

WHAT KIND OF VEGETABLES CAN I USE? 

Brinjal, potato, drumstick, and avarakkai are frequently used vegetables for gramathu kuzhambu. You can use a combo of vegetables or just one vegetable. 

Sourness for kuzhambu

Traditionally, tomato sourness is used for Poricha kulambu, but you can use a little tamarind according to your taste. 

Can I skip the onion

Onion makes the kuzhambu flavorful, so I wouldn't skip it

OIL FOR KUZHAMBU

Traditionally, peanut oil is used for this kuzhambu. You can use the oil of your choice.

TIPS TO NOTE WHILE GRINDING

Avoid making a fine, paste-like texture. It might affect the kulambu texture 

Can I skip ground coconut?

Yes, there are versions of village-style Poricha kulambu. with and without dal. Also another version without ground coconut.  You can prepare according to your preference.

TIPS TO NOTE FOR KUZHAMBU

• To get rid of the raw smell, boil on a medium flame
• Garlic and a small onion can be added while grinding
• You can add veggies of your choice 
• Add water according to your preferred consistency

What is pasi paruppu poricha kulambu? 

 This variation uses moong dal (pasi paruppu) as the base, making it lighter, easier to digest, and perfect for everyday meals.

What do you serve with poricha kuzhambu? 

It pairs best with hot steamed rice, ghee, and simple vegetable side dishes like poriyal or kootu.

Ingredients

For Pressure Cooking Dal

¼ cup moong dal

1 cup water

¼ teaspoon turmeric powder

1 teaspoon sesame oil

For Pressure Cooking Vegetables

1¾ cups water

1 drumstick 

15 small onions

2 tomatoes (chopped)

To Grind

¼ cup grated coconut

⅛ teaspoon black pepper

½ teaspoon cumin seeds

¼ teaspoon fennel seeds

Water

For Kuzhambu

1 tablespoon peanut oil

A few curry leaves

¼ cup chopped onion

½ cup water

How to make village-style poricha kuzhambu with step-by-step pictures

•  Wash and soak moong dal for 15–20 minutes.

• Add soaked dal, 1 cup water, turmeric powder, and sesame oil. Pressure cook for 3 whistles. Set aside.

•  In the same pressure cooker, add 1¾ cups of water, drumstick pieces, small onions, and chopped tomatoes. Bring to a boil, then pressure cook for 1 whistle (or about 6 minutes). Let the pressure release naturally.

• Grind coconut, pepper, cumin seeds, and fennel seeds with a little water to a smooth paste.

•  Heat peanut oil in a pan. Add curry leaves and chopped onion. Sauté until translucent.

• Add the cooked dal, ground coconut masala, and cooked vegetables to the pan. Pour in ½ cup of water and bring to a rolling boil.

village style poricha kuzhambu

poritha kulambu

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Ingredients

For Pressure Cooking Dal

• ¼ cup moong dal
• 1 cup water
• ¼ teaspoon turmeric powder
• 1 teaspoon sesame oil

For Pressure Cooking Vegetables

• 1¾ cups water
• 1 drumstick
• 15 small onions
• 2 tomatoes chopped

To Grind

• ¼ cup grated coconut
• ⅛ teaspoon black pepper
• ½ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• Water

For Kuzhambu

• 1 tablespoon peanut oil
• A few curry leaves
• ¼ cup chopped onion
• ½ cup water

Instructions

• Wash and soak moong dal for 15–20 minutes.
• Add soaked dal, 1 cup water, turmeric powder, and sesame oil. Pressure cook for 3 whistles. Set aside.
• In the same pressure cooker, add 1¾ cups of water, drumstick pieces, small onions, and chopped tomatoes. Bring to a boil, then pressure cook for 1 whistle (or about 6 minutes). Let the pressure release naturally.
• Grind coconut, pepper, cumin seeds, and fennel seeds with a little water to a smooth paste.
• Heat peanut oil in a pan. Add curry leaves and chopped onion. Sauté until translucent.
• Add the cooked dal, ground coconut masala, and cooked vegetables to the pan. Pour in ½ cup of water and bring to a rolling boil.

Video

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