Pulikuthi kuzhambu or pulikuthu poricha kuzhambu made with yam, plantain, cluster beans and black chana. The tempering highlights the dish very much.
Prep Time10 mins
Cook Time25 mins
Soaking time10 hrs
Total Time10 hrs 35 mins
- 1 Raw banana/ plantain
- 1 cup elephant yam chopped
- 1 cup cluster beans chopped
- 1 cup brown Chana cooked
- 2 tsp sambar powder heaped
- 1/4 tsp turmeric
- 1/4 tsp asafoetida
- 1 tbsp tamarind tightly packed (Indian lemon sized)
- Salt as needed
- 2 tbsp coconut oil Virgin
- 1/2 tsp Mustard
- 1 tsp urad dal
- 1 sprig sprig curry leaves
- 1/2 cup grated coconut
Wash, soak chana overnight. Next day, change water and pressure cook with salt, enough water to immerse chana for 5 whistles.
Soak tamarind in hot water and extract tamarind juice. Adjust water so that total is 1 & 1/2 cups.
In a pressure cooker, place chopped veggies and cooked chana.
Add tamarind extract, turmeric, sambar powder, turmeric, asafoetida and salt.
Pressure cook for 3-4 whistles or until the veggies are cooked.
Wait until the pressure is released naturally.
Add water and adjust consistency if needed. Give it a boil
In a kadai, heat oil and splutter mustard followed by urad dal and curry leaves.
Add grated coconut and roast in medium flame until it turns golden. Keep stirring to avoid burning.
Mix the tempering items to the kuzhambu and serve hot with cooked rice.
- Don't forget, this recipe needs cooked chana, so you want to plan ahead, as well as to keep the veggies in stock.
- Adding the coconut oil tempering with roasted coconut is the highlight, so do not skip it.