Tirunelveli Special Poricha Kuzhambu - From Sai’s Kitchen

Very special Poricha Kuzhambu from Tirunelveli recipe is loaded with vegetables that kids try and avoid for weekend lunch along-with dry flamed (Sutta) Ulludhu (Urad Dal) Appalam (Papad) / mix of Vaadam (Fryums) and hot steamed rice on a Sunday afternoon is divine.  My mother also used to make azhigina mango pachadi (just about to rot Mango :-) )

It is a must in most Tirunelveli Native folks at least once a week because of its unique flavour & nutrition elements because of the vegetables for a delicious  wholesome lunch.

Ingredients:  (Serves 6 odd) 

  • Vegetables 
    • Bengaluru Kathirikkai (Chow Chow or Chayote) - 2
      • Note: If Cho-Chow is not available you can also use Mangalore Cucumber or normal cucumber - But don't cook them in cooker when the other vegetables are cooked
    • Carrot - 2
    • Yam - Quarter or less
    • Drumstick - 2
    • Potato - 1 big  
  • Urad Dal - 1 1/2 spoon
  • Jeera - 1 1/2 spoon
  • Black Pepper - 2 Spoon
  • Red Chilly 3-5 depending on spice needed
  • Toor Dal 2 1/2 Protein Cup (Like for Sambar) 
  • Scrapped Coconut 1/2
  • Curry Leaves 
  • Mustard, Jeera for Tempering 
  • Coconut oil 2 spoons (for frying and tempering) 


  • Cut Chow Chow, Carrot, Potato Yam in a squarish size and drum stick as normal 3/4th of index finger size
  • Cook the toor dal like normal with water and the cut vegetable without water in cooker for 4-5 whistle 
  • Fry Urad Dal, Jeera, Red Chilly, Pepper in a spoon of coconut oil 
  • Grind the above along with scrapped coconut to a coarse consistency (Coconut is not fried) 
    • NOTE:  You can also make Poricha Kuzhambu without frying anything but just grinding all the above together
  • Add the cooked vegetables with toor dal in a vessel and once it boils, add the curry leaves and the grind paste from above  
  • Add Salt as appropriate for the quantity made
  • Once it boils and mixed well, add water based on consistency needed & switch it off.
    • But ideally the Poricha Kuzhambu is thick with all the vegetables 
  • Do tadka (Tempering) with Jeera & Mustard

Very Special Tirunelveli Poricha Kuzhambu is done


Leave a comment