Poricha Kuzhambu

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Poricha Kuzhambu
Poricha Kuzhambu is one of the regular side dishes Amma makes for rice. She often made them with a combination of Kathrikkai & Murungakkai (Eggplant & Drumstick) and it is one of her favorite too. I could not relish this curry as long as she made it for us and it took me years to actually relish it after I started cooking. Poricha Kuzhambu does not need any fancy ingredients and can rather be made with simple ingredients.
Last weekend on my grocery shopping routine I found the Thai eggplant @ an Asian Grocery store. I am seeing them for the first time and instantly fell in love at the sight of the tiny white beauty. Please take a look at the pictures ( if you are not familiar with this variety) and tell me if you find them cute…
There are two versions of Poricha Kuzhambu in my kitchen. One is Amma`s version and the other is Athai`s. Today`s recipe is Amma`s version where no paruppu/dhal is used. 

  1. ½ cup sliced onions
  2. 2 to 3 garlic sliced finely
  3. few curry leaves
  4. 12 Thai eggplant cut into two
  5. 4 to 5 pieces drumstick
  6. ½ cup sliced tomatoes
  7. 1 teaspoon chilli powder
  8. 2 teaspoon coriander powder 
  9. ½ teaspoon turmeric powder
  10. teaspoon salt
  11. 1 tablespoon tamarind extract
  12. 1 cup grated coconut
  13. 1 teaspoon mustard
  14. 1 teaspoon cumin
  1. Grind the coconut to a fine paste and set aside.
  2. Heat oil in a kadai/pan and add sliced onion and saute well until soft then add garlic and curry leaves and saute well for few minutes.
  3. Now add the eggplant and saute well until oil coats the eggplants. Now add the powders and salt and mix well for few seconds and immediately add tomatoes and drumstick. Add a cup of water and cook until the the vegetables are cooked.
  4. Add the tamarind extract and coconut paste. Bring to a boil and simmer for 2 to 3 minutes.
  5. In another pan heat a teaspoon of oil and add mustard and when it splutters, add cumin and add to the Kuzhambu.
  6. Mix well and serve with rice and appalam or vathal. Goes well withidli or dosai .
 Poricha Kuzhambu

TIPS: I have used Thai eggplants which are small in size. If using Indian eggplant, use about 3 to 4 cut into 4 lengthwise. I soaked up a gooseberry size tamarind for the extract, ½ teaspoon of tamarind paste can be used instead. add another ½ teaspoon of chilli powder more if you like it spicy.


  1. Looks very tasty Cilantro. Can't resist any kuzhambu with tamarind and coconut combination.

  2. I like your space and this eggplant kulambu also tasty. Happy to follow you.


  3. looks yummy and delicious curry...

  4. I learnt making this kuzhambu from my hubby's granny some time back and fell in love with it- this version looks good and the eggplants are adorable.

  5. wow..delicious and love the presentation..

  6. The porichakuzhambu made by Kerala Iyers is a bit different. We too make with kathrikkai and parikkai. Liked your version too.

  7. This is such a nice variation..looks very tempting

  8. Simple and delicious poricha kuzhambhu.love the way u made it and clicked it

  9. We make only with one veggie at time and love both murungakka and kathirika poricha kuzhambu,both are my favorite! Lovely click!

  10. Irresistible,makes me drool..
    Love you space,delicious and tempting recipe..happy following you..

  11. superb quote of the day..coming back to the dish, it looks so delicious and yummy..nice recipe!

  12. really new to me...sounds gud!!nice click!

  13. Love those white bulbous eggplants! My MIL often makes this curry and I love to gorge upon it :)

  14. Love this delicious dish, that too those cute eggplants.

  15. Never tried/seen these white egg plants! They are of course cute! :)

    I make the kuzhambu in the same way,but not in this name..for us, thats just a "kuzhambu"! ;)

    Looks nice..perfect for rice as well as dosa! :P :P

  16. This sounds like the pulikuzhambu we make...very delicious it is..nice combo-drumstick n eggplants :)

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