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 recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 5 mins | Cook time: 15 mins | Serves: 3
- 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
- Oil/ ghee - 1 & ½ tsp
- Mustard - ¾ tsp
- Urad dal - 1 tsp
- Jeera/ cumin - 1 tsp
- Curry leaves - A sprig
- Asafoetida - 2 pinches
- 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.
- Add tomatoes and fry for a minute. Add the arisi mandi, turmeric, salt and sambar powder and bring to boil.
- 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.
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.