October 20, 2007


Oophs! with all the pooja work at home and an elai sappadu (lunch served on banana leaf on special occasion) with vadai and payasam I was little lazy to post today,but then I thought this is a very special menu in Thanjavur district,famous for temples and tasty food,which I thought I would share.
Like each state in India has a form of cooking,in Tamilnadu each district has its way.When I got married the way of cooking was so different here from my mom's,of course I have mastered it.Now about this very special dish which my hubby who hails from this district is so obsessed with.
This PORITHA KUZHAMBU has three forms.First is done on special days like Ammavasai,Vinayaga Chathurthi,Saraswati Pooja,Tamil New Year....Second on regular days for lunch and the third for night dinner.Initially it was confusing but I learnt it from my MIL.The basic ingredient is moong dal for all the three.Now on to the recipe

Moong dal-1/4 cup cooked
Drumstick-2 cut to pieces
Tamarind-a little,extract taken
Turmeric powder-1/4 tsp
Sambar powder-1/2 tsp
Salt-to taste
Oil-for seasoning

To Dry Roast and Grind
Coriander seeds-2tsp
Chana dal-1/2tsp
Cumin seeds-1/2tsp
Red chillies-5
Coconut-1/4 grated
Curry leaves-a few

For Seasoning
Split urad dal-1/2tsp
Curry leaves-a few
Asafoetida-a pinch

Cook the drumstick in tamarind extract with sambar powder,turmeric powder and salt till the drumstick is half done
Add the cooked moong dal and cook for another 10min
Make a paste out of the ground masala and add,cook till the raw smell goes
Season with the ingredients
Serve with hot rice and ghee and a curry

Other vegetables used are avarakkai,beans,brinjals
On special occasions when vadai is made the
same batter is used to make small bondas and added to the kuzhambu
The consistency should not be too thick as the bondas will absorb the kuzhambu

Same as Method-1
Sambar powder-2tsp

To grind
Coconut-2tsp grated
Cumin seeds-1tsp
Curry leaves-a few

To season
Same as Method-1

Cook the vegetables with vegetable,sambar powder,turmeric powder,salt in tamarind water
Add the cooked moong dal and later the ground paste
Season with the ingredients
Serve with hot rice

Same as method-2

To season
Onion vadagam

In this method the thick water used to clean rice is used to cook vegetables
Add water to clean rice,drain off the first wash
Again add water and clean the rice,do this twice and use this water to cook the vegetables
Add the cooked moong dal and cook it till the raw smell goes
Season with onion vadagam and curry leaves
Serve with hot rice