One of the common delicacy in our houses is Poricha kuzhambu .In my Mother’s native place Sirkaazhi this is cooked more often . Just like Thamiraaparani water is the reason for the taste of Thirunelveli Halwa., Sirkaazhi water must be the reason for this taste.,as when we visited some of our relative’s houses many years before we felt the taste was excellent . Some families still prefer Poricha kuzhambu for dinner . The base for this kuzhambu is rice water . The first wash for the rice is done quickly and let off. The second wash should be done by applying a little force on the rice and scrubbing them well. This water is collected and the kuzhambu is made. Brinjal, drumstick, spinach, Jack fruit seed, cabbage,long gourd, sundried Night shade seeds with garlic , Chow chow are some vegetables which can be used .i used long gourd to cook this and the recipe is given below.
Tuvar dal -1/2 cup
Moong dal – ½ cup
Long gourd – 1 cup
Sambhar powder – 2 tsp
Turmeric powder – 1tsp
Vengayan Vadagam – 1
Oil and salt.
We can either mix both the dals or take only Moong dal and make Poricha Kuzhambu . i use both the dals in equal quantities . First pressure cook the dals.
Then the rice to be cooked can be washed and collected or plain water will also do good. The rice water or water is taken in a heavy bottom vessel. Add Sambhar powder, vegetable , turmeric powder to this and boil well.
When the raw smell goes and the vegetable is cooked add the dal and cook for some more time.
Add salt. As no tamarind is used salt should be reduced . When the kuzhambu thickens switch off the flame .
Add oil in a kadai and fry the vadagam .
Put this on the kuzhambu . Serve with any spicy curry or fried item like vadavam or appalam .
Cooking this once a week gives our stomach rest from tamarind. Santhoshi matha Viradam takers who require cooking with out tamarind can make this. Instead of the vengaya vadavam we can temper with mustard and urad dal.