Poricha Kuzhambu in 20 minutes - Quick and Easy Sounth Indian Curry

Poricha Kuzhambu in 20 minutes - Quick and Easy Sounth Indian Curry - Easy Everyday Kuzhambu Recipes

Looking for a simple, flavourful lunch that comes together in just 20 minutes?Try this easy and traditional Poricha Kuzhambu!This comforting South Indian kuzhambu is a lifesaver on busy days—no tamarind extraction, no garlic or onion peeling required. Just use fresh vegetables of your choice, toor dal, and a fragrant, freshly ground masala made with urad dal, pepper, cumin, dry red chillies, and coconut.

Back in my childhood, my mom often prepared this kuzhambu with garden-fresh drumsticks—it’s still one of my all-time favourites. This recipe is similar to our traditional puli illa curry (tamarind-free curry), with its signature roasted and ground spice-coconut paste. There's no need for any store-bought masala powders, except a little turmeric powder. In this version, I’ve used drumstick, brinjal, and potato, but you can mix in vegetables like broad beans, chayote, carrots, or green beans. If you're using a mix, be sure to balance the quantity so the dal doesn’t get overwhelmed.

Check out my other Kuzhambu recipes

Here is the video link for Poricha Kuzhambu

Poricha Kuzhambu Recipe Details

Prep time : 10 minutes
Cook time : 20 minutes
Serves : 3
Category : Kuzhambu

Ingredients

1/4 cup toor dal
1 drumstick
1 brinjal
1 potato
2 tsp urid dal
1/2 tsp black pepper
1 tsp cumin
5 red chillies
1/2 cup coconut
1/4 tsp turmeric powder
1/2 tsp mustard and urid dal
1 tbsp chopped onions (optional)
few curry leaves
salt to taste
2 tbsp coconut oil

Cooking Directions

Make Poricha Kuzhambu Masala

1. Measure and keep all the ingredients ready for roasting. Take a small frying pan or a kadai, heat 2 tsp oil. Add 2 tsp urid dal. Keep the heat to a low. When urid dal starts to turn brown, add 1/2 tsp pepper and 1 tsp cumin. Next add 6 red chillies. Fry on a low heat stirring often till you get a nice aroma. Then add 1/2 cup fresh coconut and turn off the heat. Remember to stir well, so that the coconut is evenly roasted in the heat.

2. Once cooled, add this roasted mixture into a mixer jar add little water and grind to a smooth paste. Now our masala for poricha kuzhambu is ready.

Cook Dal and Vegetables

3. Rinse 1/4 cup toor dal 3 to 4 times in water. Add 1 cup water and soak the dal for 3 hours. In this recipe, i have cooked the dal in the bottom of the steamer and vegetables in the steamer section.If you like you can cook the vegetables separately in water and dal separately in a pressure cooker.

4. Place the soaked dal with water in the bottom of the steamer pot with enough water. Cut the vegetables and arrange them in the top of the steamer. Cover the steamer pot and cook on medium heat. If the dal seems too thick during cooking, you can add more water. Ensure there is enough water in the bottom of the steamer.

Final touches

5. Once the dal and vegetables are cooked, add these cooked vegetables to the dal. Add turmeric powder and mix well.

6. Add the ground masala paste. Mix and stir well. Add some more water. Add salt as required. Allow the kuzhambu to boil well for 5 minutes. Turn off the heat when all the ingredients have nicely mixed well with the dal and vegetables.

7. Heat 1 tbsp coconut oil. Add 1/2 tsp mustard and urid dal. Let them crackle and add chopped onions and few curry leaves. Once the onions turn golden brown, pour the tempering mixture on the hot kuzhambu. Close it with a lid for around 10 minutes. Serve it warm with any side dishes like roast or varuval.

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