A wholesome South Indian lentil and vegetable stew made with freshly roasted spices and coconut. This comforting kuzhambu, less tangy than sambar, is a perfect accompaniment for steamed rice and a dollop of ghee.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
294cal
11gprotein
40gcarbs
12g
Ingredients
0.75 cup Toor Dal (Rinsed thoroughly)
0.5 tsp Turmeric Powder
4 cup Water (Divided for cooking dal and vegetables)
1 medium Carrot (Peeled and chopped into 1-inch pieces)
0.5 cup Green Beans (Trimmed and cut into 1-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, spicy, and tangy taro root slices roasted to perfection. This popular South Indian side dish, also known as Seppankizhangu Varuval, is the perfect accompaniment for sambar, rasam, or curd rice.
About Poricha Kuzhambu, Steamed Basmati Rice and Seppankizhangu Roast
Creamy, protein-packed Poricha Kuzhambu with crispy taro root roast. A homestyle, comforting delight!
This tamil dish is perfect for lunch. With 872.4499999999999 calories and 19.299999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.25 tsp Salt (Adjust to taste)
1 tsp Vegetable Oil (For roasting spices)
1 tbsp Chana Dal (For masala paste)
1.5 tsp Urad Dal (1 tsp for masala, 0.5 tsp for tempering)
1.5 tbsp Coriander Seeds
1 tsp Black Peppercorns
4 whole Dried Red Chillies (Adjust to your spice preference)
0.25 cup Grated Coconut (Fresh or frozen (thawed))
2 tbsp Coconut Oil (For tempering)
1 tsp Mustard Seeds
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2 cups of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk or mash the dal until smooth. Set aside.
2
Roast and Grind the Masala
Heat 1 tsp of vegetable oil in a small pan over low-medium heat.
Add chana dal, 1 tsp urad dal, coriander seeds, black peppercorns, and dried red chillies.
Roast for 2-3 minutes, stirring continuously, until the dals turn golden brown and the spices release a rich aroma.
Add the grated coconut and continue to roast for another 60-90 seconds until it's lightly toasted and fragrant. Do not let it burn.
Turn off the heat and let the mixture cool down completely. Transfer to a blender, add about 1/4 cup of water, and grind to a very smooth paste.
3
Cook the Vegetables
In a large pot or kadai, combine all the chopped vegetables (carrot, beans, pumpkin, drumstick), shallots, chopped tomato, and salt.
Pour in the remaining 2 cups of water. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium, cover the pot, and cook for 10-12 minutes, or until the vegetables are tender but still retain their shape.
4
Combine and Simmer
Pour the cooked, mashed dal into the pot with the tender vegetables. Stir gently to combine.
Add the ground coconut-spice masala paste to the pot. Rinse the blender jar with a little water and add it to the pot to not waste any masala.
Mix everything well and bring the kuzhambu to a gentle simmer. Cook for 5-7 minutes, allowing the raw flavor of the masala to cook out and the flavors to meld.
Check the consistency. If it's too thick, add a little hot water to reach your desired gravy consistency.
5
Prepare the Tempering (Tadka)
In a small tadka pan, heat the coconut oil over medium-high heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the remaining 1/2 tsp of urad dal and fry until it turns a light golden color.
Add the curry leaves (be careful, they will splutter) and the hing. Sauté for a few seconds until the leaves are crisp.
6
Finish and Serve
Immediately pour the hot tempering over the simmering kuzhambu. Stir it in.
Turn off the heat, garnish with freshly chopped coriander leaves, and cover the pot for 5 minutes to let the flavors infuse.
Serve hot with steamed rice, a dollop of ghee, and a side of appalam (papad).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
