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poricha kozhambu

Dad's porichakozhambu

Mixed vegetable coconut free, gluten-free curry for winter
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, sidedish, Traditional
Cuisine Autumn, diabetic friendly, gluten free, Indian, Medicinal, South indian, Vegan, Vegetarian, Winter
Servings 8 people


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

vegetables needed

  • 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.
    prep the vegetables
  • Remove the central part of the bitter gourd, the snake gourd and winter melon. Dice the vegetables about 1-inch cubes.
    diced country vegetables
  • 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)
    the chickpea
  • 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.
    masala mix
  • 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.
    spice mix blended

Completing the curry

  • Add this masala mix to the cooked vegetable mix and stir in without any lumps.
    curry simmering
  • 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.
    serving suggestion


For the full fiery version

Use 1 tbsp black pepper and 7-10 red chillies in the masala mix to roast and powder. I have toned down this very much to suit my family.

To meal prep and freeze

You can leave this curry in the refrigerator for up to 5 days. 
If you like to freeze, cool the prepared curry into freezer-friendly containers and save for up to 3 months. defrost as required. 
Tried this recipe?Let us know how it was!