Easy poricha kuzhambu recipe (No vegetable No grind version)

     I have mentioned about this easy poricha kuzhambu in my murungakkai poricha kuzhambu recipe. This is also called ‘Rathri poricha kuzhambu’ as its made in the night time for dinner. My grandfather (mom’s/ FIL’s dad) is a great fan of this. Even at my in-law’s place, every one likes this.  Its simple and easy to make and easily digestible as it has only moong dal. My grandfather used to come back home hungry and ask my grand mom to make this as quick fix for the dinner, as its his favorite  Aj also likes this one to my surprise. No wonder his grand sons and great grand son too likes the same as their grand father.   This is more like the south Indian version of North Indian dal.

Easy Poricha kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Moong dal/ paasi paruppu - 1/2 cup

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Onion - 1

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Tomato - 1

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Green chilli - 2

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Arisi mandi* - 1 & 1/2 cup

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Sambar powder - 1 tsp

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Turmeric - 1/4 tsp

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Asafoetida - A pinch

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Salt - as needed

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To temper

Oil/ ghee - 1 & 1/2 tsp

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Mustard - 3/4 tsp

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Urad dal - 1 tsp

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Jeera/ cumin - 1 tsp

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Curry leaves - A sprig

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Asafoetida - 2 pinches

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Method

1. Pressure cook moong dal with a cup of water to 3 whistles. *Wash rice once and drain the water and add one and half cup water again to rice and wash the rice well and collect the water for using in this recipe.Chop onion and tomato finely, slit green chilli and set aside.  In a kadai, heat oil and temper with the items given under to temper table. Add green chillies, onion and fry till transparent.
2. Add tomatoes and fry for a minute. Add the arisi mandi, turmeric, salt and sambar powder and bring to boil.
3. Add pressure cooked mashed dal and boil until u get a thick homogeneous texture 4 – 5 minutes). Stir in between to avoid burnt bottom and adjust the water quantity if there is no water at all in the cooked dal.

Notes

• Usually we collect the arisi mandi from the rice we are going to cook for that day and use it.
• This recipe is supposed to be without any vegetables and any other complicated grinding process.
• If not using arisi mandi you can use plain water too.

Serve with rice, topped with ghee, its perfect comfort food, easy to make when you have no vegetables in stock and you are in a hurry to cook.

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