Poricha Kuzhambu

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Poricha Kuzhambu is a south Indian vegan dish made with moong dal, vegetables and a fresh ground spice paste using coconut and spices.

Prep Time15

Cook Time25

Course: Main Course, Mains

Cuisine: Indian- South, South Indian

Servings:

Calories: 209kcal

Equipment

1 six quart Instant Pot or a similar Electric pressure cooker
1 high speed blender

Ingredients

For the spice paste

1/2 cup grated fresh coconut refer substitutes
1 tsp cumin seeds
3/4 tsp rice flour
2 dry red chilis
1.5 tsp salt or to taste
1/2 cup water

For the Kuzhambu

2 tsp coconut oil
1 tsp mustard seeds
10` curry leaves
100 grams drumsticks chopped into 2 inch pieces
100 grams green mango cubed
100 grams eggplants chopped into bite sized pieces
1/2 cup moong dal
2.5 cups water 3 cups if making in a regular stovetop cooker
1 tsp ground turmeric
1.25 tsp sambar powder

For tempering

1 tsp coconut oil
10 curry leaves

Instructions

Assemble the ingredients for grinding the spice paste first. If you need to thaw the frozen coconut, begin with that first.
Place the moong dal in a colander and wash thoroughly until water runs clean. Soak the moong dal with 1.5 cups water and set aside.
Insert the inner pot into the Instant Pot, plug in and press SAUTE mode on NORMAL. Set the timer to 10 minutes.
Wait for the display to read HOT. When it does, add the coconut oil and allow it to heat up for 10 to 20 seconds.
As soon as the oil is hot, add the mustard seeds and wait for them to pop. Immediately, add the curry leaves along with the chopped mango, drumsticks and eggplants.
Saute for 2 mins.
Press CANCEL.
Now, drain the moong dal in a colander and add it to the inner pot along with 2.5 cups water, turmeric powder and sambar powder.
Stir and scrape the bottom of the pot to deglaze.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot, turn the VALVE to SEALING.
Press PRESSURE COOK- HIGH PRESSURE and set the timer to 10 mins. Allow the cooking cycle to complete. Wait for the pressure to release naturally.
When the pressure has released, open the lid and mix the moong dal + vegetables mixture.
To a blender, add the coconut, dry red chilis, rice flour and cumin seeds along with salt and 1/2 cup water. Blend this to a smooth paste.
Stir the ground paste into the moong dal mixture. Press SAUTE on NORMAL mode and set the timer to 2 minutes. Allow the SAUTE CYCLE to complete. You will notice that the Kuzhambu thickens as it boils.
As a final step, heat a small pan with 1 tsp coconut oil. Saute a few curry leaves until they crisp up and pour this over the Kuzhambu. Serve hot with rice.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

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