The recipe I chose today, Podalangai Poricha Kuzhambu, is a kind of Araichu vita kuzhambu made with snake gourd. Many other vegetables other than snake gourd could also be used, but this is a very commonly used vegetable in my house for this kuzhambu.
For my third day of cooking from a celebrity chef, I chose my favorite chef and cookbook author, Meenakshi Ammal. After my mother, I owe a lot of my cooking skills to this lady.
Her books are the most essential copies of the books that I have owned. To this day whenever I am cooking traditional food, my go-to person is her book Samaithu par (in Tamil) or Cook and See (English).
The recipe I chose today, Podalangai Poricha Kuzhambu, is a kind of Araichu vita kuzhambu made with snake gourd. Many other vegetables other than snake gourd could also be used, but this is a very commonly used vegetable in my house for this kuzhambu.
Also, we have been harvesting some snake gourd from the garden, so thought would choose this recipe for the third day.
Preparation time - 10 mins Cooking time - 45 mins Difficulty level - easy
Ingredient To Make Podalangai Poricha Kuzhambu - Swecwa 4-6
- Snake gourd - 3 cups (chopped)
- Thuvaram Paruppu/Red gram dhal - ½ cup (could also mix in some payatham paruppu/moong dal)
- Sambhar powder - ½ tsp
- Salt - to taste
- Curry leaves - few
To fry and grind together -
- Coriander seeds - 2 tsp
- Kadalai paruppu/channa dal - 2 tsp
- Red chilies - 4
- Ullutham paruppu/Urad dal - 1 tsp
- Coconut (grated) - ¼ cup
- Asafetida - ¼ tsp
- Oil - 1 tsp
For seasoning -
- Mustard seeds - 1 tsp
- Ullutham paruppu/Urad dal - 1 tsp
- Oil - 1 tsp
Procedure To Make Podalangai Poricha Kuzhambu -
- Cut the vegetables into semi-circles, add salt, sambhar powder, enough water (to cover the vegetable), and cook until soft.
Cook the thuvaram paruppu in a pressure cooker until soft. Keep aside.
Fry all the ingredients mentioned above in about 1 teaspoon of oil and grind it into a smooth paste.
- Once the vegetable cooks, add the ground paste and the cooked dhal and mix well.
Let the kuzhambu boil for a few minutes until it thickens.
Season with mustard seeds and urad dal.
Serve the podalangai poricha kuzhambu hot with rice and a dollop of ghee.
Similar Recipes
- Mixed Vegetable Gothsu - Tiffin Gothsu | Sambhar - Kalyana Gothsu
- Pavakkai Pitlai | Bitter gourd Pitlai
- Kathirikai Rasavangi | Brinjal Rasavangi
- Vengayam Thakkali Gothsu | Onion and Tomato Gotsu
Recipe
Equipment
- ▢ Pressure Cooker
Ingredients
- ▢ 3 cups Snake gourd Chopped
- ▢ ½ cup Thuvaram Paruppu/Red gram dhal Could also mix in some payatham paruppu/moong dal
- ▢ ½ teaspoon Sambhar powder
- ▢ to taste Salt
- ▢ few Curry leaves
TO FRY AND GRIND TOGETHER -
- ▢ 2 teaspoon Coriander seeds
- ▢ 2 teaspoon Kadalai paruppu/channa dal
- ▢ 4 Red chilies
- ▢ 1 teaspoon Ullutham paruppu/Urad dal
- ▢ ¼ cup Coconut Grate
- ▢ ¼ teaspoon Asafetida
- ▢ 1 teaspoon Oil
FOR SEASONING -
- ▢ 1 teaspoon Mustard seeds
- ▢ 1 teaspoon Ullutham paruppu/Urad dal
- ▢ 1 teaspoon Oil
Instructions
- Cut the vegetable in semi-circles, add salt, sambhar powder, and enough water (to cover the vegetable), and cook until soft.
- Cook the thuvaram paruppu in the pressure cooker until soft. Keep aside.
- Fry all the ingredients mentioned above in about 1 teaspoon of oil and grind it into a smooth paste.
- Once the vegetable cooks, add the ground paste and the cooked dhal and mix well.
- Let the kuzhambu boil for few minutes until it thickens.
- Season with mustard seeds and urad dal.
- Serve the podalangai poricha kuzhambu hot with rice and a dollop of ghee.
Nutrition
More Sambar, Rasam and Kuzhambu
- Kale Poricha Kuzhambu
- Vendhaya Keerai Sambar | Methi Leaves Sambar
- Mullangi Vatha Kuzhambu | Radish Kuzhambu
- Milagu Jeera Rasam | Pepper And Cumin Rasam
Podalangai Poricha Kuzhambu | Snake Gourd Stew
Equipment
- Pressure Cooker
Ingredients
- 3 cups Snake gourd Chopped
- ½ cup Thuvaram Paruppu/Red gram dhal Could also mix in some payatham paruppu/moong dal
- ½ teaspoon Sambhar powder
- to taste Salt
- few Curry leaves
TO FRY AND GRIND TOGETHER –
- 2 teaspoon Coriander seeds
- 2 teaspoon Kadalai paruppu/channa dal
- 4 Red chilies
- 1 teaspoon Ullutham paruppu/Urad dal
- ¼ cup Coconut Grate
- ¼ teaspoon Asafetida
- 1 teaspoon Oil
FOR SEASONING –
- 1 teaspoon Mustard seeds
- 1 teaspoon Ullutham paruppu/Urad dal
- 1 teaspoon Oil
Instructions
- Cut the vegetable in semi-circles, add salt, sambhar powder, and enough water (to cover the vegetable), and cook until soft.
- Cook the thuvaram paruppu in the pressure cooker until soft. Keep aside.
- Fry all the ingredients mentioned above in about 1 teaspoon of oil and grind it into a smooth paste.
- Once the vegetable cooks, add the ground paste and the cooked dhal and mix well.
- Let the kuzhambu boil for few minutes until it thickens.
- Season with mustard seeds and urad dal.
- Serve the podalangai poricha kuzhambu hot with rice and a dollop of ghee.
