Kauvery Hospital | Patient Newsletters | January Recipe

Thuvaram Paruppu Ezhu Kari Poricha Kuzhambhu (Pongal Kuzhambu)

Here is a traditional recipe for Pongal festival with the goodness of vegetables and lentils. The traditional pongal feast is different in each household. Poricha Kuzhambu is a salient feature of many Tamil families especially on important festival days. This seven vegetable main dish, served usually with steamed rice is also cooked on Thiruvathirai festival which is on 2nd January this year.

Ingredients:

  • Toor Dhal - 1 Cup
  • Turmeric Powder - 1/4 tsp
  • Mixed vegetables - Brinjal, Fresh Field Bean (Mochai), Snake gourd, Broad Bean (Avaraikkai) Pumpkin, Cluster Bean (Kothavarangai), Chayote (Chow Chow)
  • Salt
  • Coconut - 1/4 Cup(grated)

For Spice powder:

  • Pepper - 1/2 tsp
  • Red Chilly - 6
  • Cumin Seeds - 1 tsp
  • Coriander Seeds - 1 tsp
  • Take a little oil in a pan and roast all the above ingredients. Grind to a fine powder. Keep aside.

For Seasoning:

  • Mustard - 1 tsp
  • Urad Dhal - 1 tsp
  • Curry Leaf - A Few
  • Oil - 2 tsp
  • Heat oil in a pan. Splutter mustard. Add urad dhal and curry leaf. Fry for few minutes and keep aside.

Procedure:

  • Cook toor dhal with turmeric powder till soft. Mash and keep aside.
  • Pressure cook field beans. Keep aside.
  • In a pan take water. Add cut vegetables, cooked field bean, salt and ground spice powder.
  • Allow the contents to boil till all the vegetables are cooked properly.
  • Now, add cooked dhal. Mix the contents well. Then, add ground coconut and spice powder.
  • Cook for another 10 minutes in medium flame.
  • Add seasoning. Mix well. Switch off the stove.
  • Serve hot with rice.

Recipe contributed by Mrs. Viji Elango, Chidambaram, Tamil Nadu.

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