PORITHTHA KUZHAMBU

PORITHTHA KUZHAMBU-I:[chettinadu style]

Cook 1 cup of lentils in a pressure cooker. In a tbsp
oil fry 10 red chillies, 1 ½ sp black gram, 1 ½ sp
cumin seeds, and ½ shredded coconut to a brown colour
and then grind them to a fine paste. In a vessel cook
2 cups of diced peerkangai, 2 chopped onions and 1 cup
of chopped tomatoes with enough water, salt and 1sp
turmeric powder. When the vegetables are cooked add
the cook dhal, the ground paste and mix well. Cook for
a few minutes. In a small kadai pour 2tbsp oil and
add 1sp mustard seeds, curry leaves and 1sp black
gram. When the mustards splutter pour them in the
kuzhambu. Mix well and put off the fire. Cooked green
gram can be added instead of lentils.


PORITHTHA KUZHAMBU-II

Pressure cook ½ cup of lentils well. Cook 1 cup of
diced peerkangai, ½ cup of chopped tomatoes, and 1 cup
of diced avaraikkai, with enough water, 1sp turmeric
powder and enough salt. Grind ½ cup of shredded
coconut, 1sp peppercorns and ½ sp cumin seeds to a
fine paste. When the vegetables are cooked add the
cooked dhal, and the ground paste. Cook well. In a
small kadai pour 2tbsp oil and heat it. Add 1sp
mustard seeds and when they splutter add 1sp
asafoetida powder and curry leaves. Pour this on the
kuzhambu. Mix well.