Poricha Kuzhambu – South Indian Style

Step 1: Prepare the base

Heat 1 tablespoon of peanut oil in a pan. Add 1 teaspoon of mustard seeds and let them crackle and temper.

Step 2: Sauté aromatics and vegetables

Add 1 chopped onion and sauté until lightly softened. Then add 1 chopped tomato, 2 drumsticks cut into 2-inch pieces, 2 potatoes cut into wedges (reserved in water to prevent oxidation), and 2 brinjals cut into wedges.

Step 3: Add spices and water

Add 2 tablespoons of sambhar masala and salt as required. Pour in water as required, ensuring the vegetables are partially submerged.

Step 4: Cook the vegetables

Add chopped coriander leaves and stir well. Cook on medium flame for 10-12 minutes until the vegetables are tender.

Step 5: Prepare the spice paste

While the vegetables are cooking, prepare the paste. In a grinder, combine 1 sliced onion, 2-3 tablespoons of grated fresh coconut, and 1 teaspoon of untoasted fennel seeds. Grind into a fine paste.

Step 6: Combine paste and curry

Once the vegetables are cooked, lower the flame. Add the prepared wet spice paste to the curry. Mix it well to combine.

Step 7: Simmer and finish

Cook on medium flame for precisely one more minute to allow the flavors to meld and the curry to thicken slightly. Turn off the flame.

Step 8: Serve

Serve the Poricha Kuzhambu hot with steamed rice.

• You can use any vegetables of your choice for this recipe.

• This dish pairs amazingly well with steamed rice.

• Experiment with different vegetables like carrots, beans, or pumpkin.

• Adjust the spice level of the sambhar masala to your preference.