Thursday, August 4, 2011

Murungakkai Poricha Kuzhambu (Drumstick Lentil Soup)

I have never had any Poricha (Poritha in Tamil meaning fried) Kuzhambu in my home before marriage. First off we call it "Kootaan", so no Kuzhambu at all for that matter :)

My husband has a great love for podis, kootus and thogayals. So there are many of these recipes that I have learnt from my mother in law and this is one of them. This recipe can be used for any vegetable with either toor or urad dhal. However this particular combination of drumstick and moong bring out the flavors well. This recipe is no different from that of the Keerai Thandu Kootu that i posted sometime ago.

Time: 20 min

Difficulty Level: Easy

  • Chopped and washed drumsticks (2 nos)
  • Moong dhal - 3/4 to 1 cup in 3 cups of water 
  • Salt
  • turmeric powder (a pinch)

To roast and grind
  • grated coconut (1 tbsp)
  • pepper corns (1 tbsp) or red chillies (4-5 nos) or combination of both in lower amounts
  • jeera (1 tbsp)
  • urad dhal (1 tbsp)

To temper
  • oil
  • mustard (1 tbsp)
  • urad dhal (1 1/2 tbsp)
  • curry leaves

Method de Preparation
  1. Cook drumsticks in a vessel without closing it with water and some salt and turmeric till the stalks are soft. Feel to see if they have cooked by pressing.
  2. Cook in another vessel in the open (do not pressure cook) moong dhal with the required water with turmeric. Allow to cook to the point where it can be gently mashed when you press between fingers.
  3. In a tbsp of oil, roast all the ingredients listed till slightly brown, grind when cool and keep aside.
  4. Once 1 and 2 are done, mix together, add the ground mix, allow everything to come together. Add more salt if required.
  5. Season with mustard, urad dhal and curry leaves in a little bit of oil and you are done :)

Variations: You can reduce/increase the amount of peppercorn according to spice level. Reducing/Increasing amount of moong dhal will help you vary consistency.


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