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Murungakkai poricha kuzhambu recipe, vazhakkai poriyal recipe

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murungakkai poricha kuzhambu
Murungakkai poricha kuzhambu recipe – a mild recipe but flavorful kuzhambu, includes vazhakkai poriyal recipe too! We make poricha (poritha to be more precise in Tamil) kuzhambu with different veggies and in two varieties,one is with coconut in it and the other without  coconut and called “ Raathiri poricha kuzhambu” ( Rathiri  means  “Night time”).
I love the one made with brinjal,my favorite veggie and also this with drumstick,equally,because,this has  a nice flavor! I just love it 😍. My mom makes this often,but i rarely make coz I rarely buy drumstick! These drumsticks I have used is from India,when my BIL came here last week ,my FIL bought and passed it through him. When he was here I dint cook coz he does not like…

Murunkakkai poricha kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Drumstick – 2 

Moong dal/ paasi paruppu – 1/4 cup

Sambar powder – 1 tsp

Turmeric powder – 1/4 tsp

Tomato – 1,chopped

Asafetida powder – 2-3 pinches

Salt – As needed

To grind

Coconut,grated – 1/2 cup

Rice flour – 1/4 tsp

To temper

Mustard – 3/4 tsp

Urad dal/ulutham paruppu – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 1 sprig

Chopped Shallots – 1 tbsp

Asafetida – 3 pinches

Oil – 2 tsp

Method:

  1. Cut drumstick into long pieces that you have desired.
  2. Boil moong dal with tomato,turmeric,sambhar powder and after its half done add drumstick and salt.(If you are comfortable in pressure cooking,just add everything in a pressure cooker with just enough water and give 2 whistles,but I always mess up,either the moong will be uncooked or the drumstick will get broken,so I always be safe

    3. how to make murungakkai poricha kuzhambu 1

  3. Grind coconut and rice flour with little water and add to the cooked drumstick,moong mixture and give a boil.remove from fire.

    4. how to make murungakkai poricha kuzhambu 2

  4. Season with the items under “To temper” table and brown the onions nicely and mix well and serve with rice!

    5. how to make murungakkai poricha kuzhambu 3

murungakkai porich akuzhambu

A SIMPLE PLANTAIN/VAZHAKKAI PORIYAL

This is very very very easy to make recipe,yet the flavor is really great!  Can be made in a jiffy!
vazhakkai poriyal

Ingredients:

Vazhakkai/plantain – 2 nos.

Sambar powder – 1 1/2 tsp

Turmeric – 1/4 tsp

salt – As needed

Coconut gratings – 4-5 tblsp

Arisi kazhani/mandi(rice washed water) – 2 cups

To Temper

Mustard – 3/4 tsp

Urad dal – 1 tsp

Oil – 1 tsp

Curry leaves – A sprig

Method

  1. Peel the skin of the plantains and cut them to ur desired,bite size pieces!
  2. Keep them immersed in Arisi mandi,till you cook it.Wash them thoroughly in it to remove the stickiness of the plantain.

    3. vazhakkai poriyal step 2

  3. Boil it with enough water(just to immerse),sambar powder,turmeric and salt and cook just till done.Takes very less time,don’t over cook.

    4. vazhakkai poriyal step 3

  4. Drain the water and keep aside.

    5. vazhakkai poriyal step 4

  5. Heat a kadai and temper with the tempering items

    6. vazhakkai poriyal step 5

  6. followed by the cooked plantains and fry just for a minute to make it dry.

    7.  vazhakkai poriyal step 6

  7. Add the coconut gratings and fry for a minute, ready!!

    8. vazhakkai poriyal step 7

Both of these can be made easily and it’s a very light meal! And so I am sending this to EC of Simple Indian food’s event WYF: Light meal.

Reader Interactions

Comments

  8. i love drumstick kootu a lot. That too my dad prefer this to be cooked by me rather than my mom.My all time fav. I make it in a completely different way.
    Valakai curry looks yum and so simple,will try out ur version soon.Nice clicks

    Reply

  24. Dear,
    This is going to be on my list for next week.really delicious!
    Tried ur 'kadai bindhi'. It was superb…tnx for the recipe&also tnx for the kind words on my blog

    Reply

  46. Hi Raks, the poricha kuzhambu and poriyal look delicious!! You reminded me of my mother, we love drumsticks, especially in poricha kuzhambu. Me and my dad used to pick fresh drumstick from the backyard and this was a staple in my childhood. Please accept 'One Lovely Blog Award' from me at my blog!

    Reply

  50. Both kuzhambu and priyal looks tempting..:-) Is arisi mandi, the water which we wash the rice ?(Though I know a lil bit Tamil, this is a new word for me !!)

    Reply

  62. This is my visit and I have to say that you've got a wonderful blog here. I love how beautifully you've captured the food. The colors are so natural and vivid. Great job!

    Reply

  94. I made the kozhamu today for my guests and everyone loved it! Including me! I've never made this or had this before.

    It was soooo yummy with rice and ghee!

    THANK YOU!

    Reply

  106. hi this is ambika

    i tried this recipe last night and it came out wonderful and i waited for my hubbies comment. as soon as he came he opened the vessel and smelled and got very much excited. he said that he come across this kuzhambu in his childhood days, his mom used to do this often. he really enjoyed it and made the vessel empty. the highlight is after dinner he ringed his mom and shared the entire thing. he really thanked me bringing back his memory and encouraged me to do more. heartful thanks to rak's kitchen. you really rocks. receips are really interesting and mouth watering

    Reply

  112. Thank you so much Ambika for the nice words and the prompt feedback, you made my day 🙂
    Aarthy, you can use idiyappam flour sure, it adds a nice flavor and acts as thickening agent too.

    Reply

  128. Hi Raks…I have a doubt on the vazhakkai poriyal…You mentioned "Boil it with enough water(just to immerse),sambar powder,turmeric and salt and cook just till done.Takes very less time,don’t over cook. Drain the water and keep it aside".

    My question is, why should we add the sambhar powder and salt and drain it all?? Should we add salt once again later?

    Reply

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