Poricha Kulambu / Poricha Kootu (No Onion, No Garlic)
All of my favorite vegetables come together in this finger licking kulambu which is very often made by my Grandmother in the summer season. I was not aware that Poricha Kulambu also has a foot hold in our neighboring state, Kerala until I chanced upon this recipe in Kaveri’s Space for the Blog Hop Wednesdays who happens to be my partner for this month. Kaveri’s space is littered with many traditional Kerala recipes and I decided on this one as I love this one very much.
Though this kulambu can be made with a host of vegetables like in the original one, I just used 3 of my favorite vegetables. My grandmom also uses sundakkai / Turkey berry while making this as all the vegetables put together not only reduces body heat during Summer but also cures stomach ulcers. The gravy is mild, less spicy and is perfect to have during summer.
Poricha Kulambu / Poricha Kootu
- Yellow Moong dal – 1/2 cup
- Brinjals / egg plant – 1
- Drumstick – 1
- Raw Mango – 1
- Sambar powder – 1-1/2 tsp
- Turmeric powder – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Urad dal – 1 tsp
- Asafetida – 1 pinch
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 1 tsp
To be ground to a paste:
- Fresh grated coconut – 1/4 cup
- Green chillies – 1
- Cumin seeds – 1/2 tsp
- Curry leaves – 3 to 4
Pressure cook yellow moong dal with enough water till it is soft. Chop the brinjals finely. Cut drumstick into finger length pieces. Cube the mango with its skin after discarding the seed. Grind the ingredients mentioned in the list to a fine paste using little water and keep aside.
Heat a pan with 1 cup of water, add the vegetables, turmeric powder, pinch of salt and let it cook for 5-7 min till the vegetables are cooked. Add mashed yellow moong dal, ground paste, sambar powder, more water if needed to the consistency you prefer, salt and cook further till the raw smell disappears for another 2-3 mins.
Heat another pan with oil. Season with mustard seeds, once it pops add asafetida, urad dal, curry leaves and roast till the dal becomes golden in color. Pour the seasoning over the kulambu and mix well.
Serve hot with rice as kulambu or as a side dish if you have cooked it thick as a kootu with Kaara Kulambu. Either way this will taste too good.
I especially love to eat the cooked mango pieces with Curd Rice. Totally out of the world experience reminding us of simple pleasures.
This is off to Blog Hop Wednesdays and do not forget to check out on finger licking food cooked up by the blog hoppers.