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    Home » Bachelor Cooking

    Easy poricha kuzhambu recipe (No vegetable No grind version)

    April 27, 2013 by Raks Anand 20 Comments /

    easy poricha kuzhambu

    I have mentioned about this easy poricha kuzhambu in my murungakkai poricha kuzhambu recipe. This is also called ‘Rathri poricha kuzhambu’ as its made in the night time for dinner.

    My grandfather (mom’s/ FIL’s dad) is a great fan of this. Even at my in-law’s place, everyone likes this. 

    It's simple and easy to make and easily digestible as it has only moong dal.

    My grandfather used to come back home hungry and ask my grand mom to make this as quick fix for the dinner, as it's his favorite  Aj also likes this one to my surprise.

    No wonder his grandsons and great grandson too likes the same as their grandfather🙂.   This is more like the south Indian version of North Indian dal.

    easy poricha kuzhambu

    Easy Poricha kuzhambu recipe

    Recipe Cuisine: Indian  |  Recipe Category: Lunch
    Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 3

    Ingredients

    • Moong dal/ pasi paruppu - ½ cup
    • Onion - 1
    • Tomato - 1
    • Green chilli - 2
    • Arisi mandi* - 1 & ½ cup
    • Sambar powder - 1 tsp
    • Turmeric - ¼ tsp
    • Asafoetida - A pinch
    • Salt - as needed

    To temper

    • Oil/ ghee - 1 & ½ tsp
    • Mustard - ¾ tsp
    • Urad dal - 1 tsp
    • Jeera/ cumin - 1 tsp
    • Curry leaves - A sprig
    • Asafoetida - 2 pinches

    Method

    1. Pressure cook moong dal with a cup of water to 3 whistles. *Wash rice once and drain the water and add one and half cup water again to rice and wash the rice well and collect the water for using in this recipe.Chop onion and tomato finely, slit green chilli and set aside.  In a kadai, heat oil and temper with the items given under to temper table. Add green chillies, onion and fry till transparent.temper
    2. Add tomatoes and fry for a minute. Add the arisi mandi, turmeric, salt and sambar powder and bring to boil.boi
    3. Add pressure cooked mashed dal and boil until u get a thick homogeneous texture 4 – 5 minutes). Stir in between to avoid burnt bottom and adjust the water quantity if there is no water at all in the cooked dal.ready

    Serve with rice, topped with ghee, its perfect comfort food, easy to make when you have no vegetables in stock and you are in a hurry to cook.

    easy poricha kuzhambu

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    Reader Interactions

    Comments

    1. Mahi

      April 27, 2013 at 5:23 am

      Quick and interesting kuzhambu indeed! 🙂

      Reply
    2. Aarthi

      April 27, 2013 at 5:27 am

      That looks so easy, will try it out

      Reply
    3. Sowmya Madhavan

      April 27, 2013 at 5:52 am

      Oh I did not know this dal was called poricha kuzhumbu... I make this usually along with avial or kathrikkai pitla ...nice click..

      Reply
    4. Revathi

      April 27, 2013 at 2:59 pm

      Raks we name this dish as killu sambar looks delicious...cutie cute orange color

      Reply
    5. T's Mom

      April 27, 2013 at 4:54 pm

      Next time you have this with dosa. You would love the combo... 🙂

      Reply
    6. Nandita SS

      April 27, 2013 at 10:02 pm

      Looks yum!!!

      Reply
    7. Shabitha Karthikeyan

      April 27, 2013 at 10:59 pm

      Never tried this kind of poricha kuzhambu !! Using srisi vandi is new to me !!

      Reply
    8. Dibs

      April 28, 2013 at 6:57 am

      Interesting dish. Looks delicious.

      Reply
    9. Shama Nagarajan

      April 28, 2013 at 8:06 am

      yummy and inviting

      Reply
    10. divya

      April 28, 2013 at 12:59 pm

      it looks yummy and delicious.Inviting clicks.

      Reply
    11. Nagalakshmi V

      April 29, 2013 at 9:04 am

      so simple! i am definitely make it one of these days.

      Reply
    12. LAKSHMI MOHAN

      October 14, 2013 at 11:26 am

      Hi raks
      Ur recipie looks good...i wish to try this...im a nontamilian and im not familiar with certain
      Tamil terms..can can you pls tell me what is this ARISI MANDI ...thanks...

      Reply
    13. Raks anand

      October 14, 2013 at 11:46 am

      It means the water drained when we wash rice.

      Reply
    14. jyothi

      December 31, 2013 at 6:44 am

      Superb recipes. Wish your recipes have English names too as it is difficult for non tamilians to understand , thanks and regards - Jyothi

      Reply
    15. Pink Scarf

      January 24, 2014 at 12:38 am

      Awww.. You have married ur cousin. Just like me 🙂 my mom and my fil are siblings!
      Love your recipes

      Reply
    16. sindhu

      August 11, 2014 at 9:32 am

      Superb recipe

      Reply
    17. kuttygayu

      April 24, 2015 at 4:01 am

      Hi raks, Thank you so much for your recipes.. It's a pleasure opening your blog and seeing the beautiful pics of the delicious food you prepare.. I have a doubt regarding the glass pot you use for cooking many of your yummy foods. Is this glass? Won't it break if kept on high heat on the stove ? I'm just curious. Hope you don't mind me asking this 🙂 I would love to buy something like this.. Hope you'll reply to my question.

      Thank you 🙂

      Reply
    18. Raks anand

      April 24, 2015 at 4:03 am

      Hi, Thanks 🙂 Yes its glass and its a corning ware called VISIONS. you can google to find it if you could buy online. I have been using the same for almost 8 yrs now

      Reply
    19. Saroja

      February 17, 2020 at 2:01 pm

      Where is the onion listed in ingredients

      Reply
      • Raks Anand

        February 18, 2020 at 10:03 am

        Are you asking seriously? Its the second in the ingredients list.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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