Poricha Kuzhambu
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (3)

Poricha Kuzhambu

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 13%
CARBS 17G41% OF CAL
5G FIBER0G ADDED2G INTRINSIC10G OTHER2G TOTAL SUGAR
FAT 9G47% OF CAL
3G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A healthy lentil and vegetable curry from South Indian Tamil Nadu cuisine made with a coconut and spice paste. Naturally vegetarian and full of legumes and mixed vegetables.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ⅓ cup tuvar dal (or arhar dal (pigeon pea lentils))
  • ¼ teaspoon turmeric powder
  • ¾ cup water (for lentils)
  • 1.5 cups chopped mix veggies
  • ¼ cup green peas, (fresh or frozen)
  • 2 cups water (added in the cooker)
  • 2 to 3 dry red chilies, (halved and seeds removed)
  • 1 teaspoon urad dal ((husked & split black gram))
  • 1 teaspoon cumin seeds
  • ¼ teaspoon black pepper (- optional)
  • ¼ cup tightly packed fresh grated coconut
  • ¼ cup water (for grinding or add as required)
  • salt (as required)
  • 1 cup water (to be added later or add as required)
  • 2 tablespoons sesame oil ((gingelly oil) can also use sunflower oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal ((husked & split black gram))
  • 1 sprig curry leaves (or 10 to 12 curry leaves (kadi patta))
  • 1 pinch asafoetida ((hing))
PREP
10M
SODIUM
381MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.