Traditional Poricha Kuzhambu Recipe (Tamil Nadu Style Mixed Vegetables and Lentil Stew) Recipe

To begin making Poricha Kuzhambu, wash and soak the toor dal for 30 mins and then pressure bring to temperature using a cooker for 3 whistles and keep aside.Make a velvety paste of grated coconut, soaked raw rice, cumin seeds and red chillies using a hand blender and keep aside.Now take a big wok, mix in all the vegetables, 1/2 glass of aqua, turmeric ground mix, seasoning and bring to temperature until the vegetables are well cooked in medium flame.mix in the cooked dal to the vegetables, aqua to your required consistency and bring it to a rolling bring to a stew.Now, mix in the ground masala condiment combine, taste with seasoning and let it stew for 10 mins to thicken and switch off the flame.bring to temperature a small tadka cooking vessel on medium bring to temperature, mix in the mustard seeds and urad dal and let it crackle.mix in the curry leaves and let it splutter and transfer this tadka over the Poricha Kuzhambu.offer the Poricha Kuzhambu along with steamed rice, Manathakkali Kai Vathal Kuzhambu, Carrot and Beans Poriyal formula and potato bake for a full course Tamil Nadu style lunch menu on the weekend.