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Tuesday, 27 December 2016

Poricha Kuzhambu

Simple pOrichkuzhambu. 
Posted by Hema Shankar on 25/12/2016

Roasted urad dal, pepper corns, red chillies and made a paste of these with grated coconut, jeera and curry leaves. Boiled the finely cut Palak/ coriander stems , with salt, turmeric powder, a little sambar powder and hing; added this paste and cooked tuvar dal. Added tadka of mustard seeds and urad dal. Normally we don't add coriander leaves to Poricha Kuzhambu, we only add curry leaves. But this accidental mixing of coriander stems gave it a different, nice taste.