PORICHOZAMBU-PALGHAT IYER STYLE

Poricha Kuzhambu or( Porichazhambu as we call in PALGHAT style) is a very flavorful gravy. The black pepper and Kariveppilai used in the ground spices, gives a very lovely flavour. My mother makes one of the tastiest porichazhambus. It is done usually with either only Brinjal and Karamani or with mixed vegetables and karamani. Vegetables like, yam, raw banana, , ash gourd etc can be used.. all varities taste good. There are few versions of Porichazhambu, one with karamani, another leaving out karamani using only coconut. Today ‘s recipe is using Vazakkay ,since that was the only vegetable available in the Fridge today. Ingridients : Vazakkayu – 2.5 cups Cubes Tamarind – gooseberry (nellikka size)sized ,Turmeric powder – ¼ tsp .Salt to taste To roast and grind Asafoetida – one small piece Urd Dal – ½ tbsp Black pepper – ¼ tsp Dried Red Chilly – 1 or 2 ,Scraped Coconut – ¼ cup Curry Leaves few For tempering Coconut oil - 1 tsp Mustard Seeds - 1/2 tsp Soak the tamarind in one cup of water, squeeze and extract the juice, add another 2 cups of water. Add turmeric powder, salt and the Cubed Vazakkai to the tamarind extract and bring to boil. Let his boil for 7 to 8 minutes on medium flame or till the Kaayu gets cooked and raw smell of tamarind disappears. In the meanwhile, heat a small frying pan with ½ tsp oil, roast all the ingredients listed under roast and grind. Cool and grind to smooth paste adding little water. Once the vegetable is cooked add little jaggery and boil for another 3 to 4 minutes. Next add the ground paste and add another ½ cup of water, adjust seasoning and simmer for 4 to 5 minutes. Heat a small frying pan with oil add add mustard seeds. Once it splutters pour it over the kuzhambu Garnish with curry leaves. Serve with steamed white rice and any thoran, and fried Pappadam. My Toran today was Beans.