Both of them have happily taught their better-halves the tips the trick and all the know-how. So that part of the partnership is fine. It is one of these recipes which my dad taught amma and she passed it on to me that I am writing about today.
Recipes from appa- Porichakozhambu
When monsoon starts outside appa will come home with some of his favourite veggies like snake gourd, winter melon, elephant yam, bitter gourd and long beans. Then he will tell mum that we will make poricha kozhambu. He will help her clean and cut most of the vegetables except the elephant yam (that is itchy). Mum will work her magic and a huge portion of the curry will be there for dinner.
This poricha kozhambu
Here are two more Indian curries that are unique
Try this poricha kozhambu with red rice or with spinach bread, especially on a cold winter day. The recipe does keep well for a week in the fridge and frozen for 3 months. So make it in a huge batch and enjoy the lip-smacking pepper gravy from my father’s collection.
To prepare tamarind pulp
- 1 small lime sized ball tamarind
- 1 cup drinking water ( warm )
For the porichakozhambu masala
- 2 tbsp Urad Dal (black gram dal)
- 1 tbsp Channa Dal ( split bengal gram)
- 1 tsp Black pepper
- 1 tsp dry red chillies ( i used flakes)
- 15-20 curryleaves
- 1 cup wintermelon Diced and loosely packed
- 1 cup snake gourd diced and loosely packed
- 1/2 cup bitter gourd diced and losely packed
for the chickpea
- 1/2 cup chickpea ( pre-cooked or from a can)
to cook the vegetables
- 2 cups drinking water
- 1/2 tsp turmeric powder
- salt to taste
for the tamarind extract
- Soak the small lime sized ball of tamarind in the warm water and set aside for 10 minutes
- Once soft muddle the tamarind and extract the soft pulp in the water. Remove the unwanted hard bits and strain the tamarind pulp. Set aside until use
prepare the vegetables
- Wash and clean the vegetables needed.
- Remove the central part of the bitter gourd, the snake gourd and winter melon. Dice the vegetables about 1-inch cubes.
- In a cooking pot add two cups of water, the diced vegetables, salt and turmeric and bring to a boil.
- Add the precooked channa ( chickpea) to the vegetable combo. ( you can use yams in the place of channa)
- Now add the tamarind pulp prepared to this mix
- Cover and cook till the vegetables are soft.
for the poricha kozhambu masala mix
- In a separate pan, dry roast the dals and the spices on a low heat.
- Once they are crisp add the curry leaves and roast till the curry leaves snap.
- Cool this mix and powder it in a spice blender.
Completing the curry
- Add this masala mix to the cooked vegetable mix and stir in without any lumps.
- Simmer this on slow heat till the gravy thickens and the flavours mix well. This takes about 5-8 minutes on low heat.
- The curry is now ready to be served. Enjoy with steamed red rice and crisp vadams.