Poricha Kulambhu and Announcing Vegan Thursday

We a group of food bloggers started a new event and named it as Vegan Thursdays, this event starts from today. The main motto of this event is to share vegan dishes from any cuisine. Most of our Indian foods are vegan, obviously most of our daily routine foods we make or eat are vegan without our knowlegde. 

Veganism means abstaining from the use of animal products. Vegan peoples don't use dairy products,eggs,and any other animal derived substances like honey in their cooking.So we a bunch of food bloggers will be showcasing our vegan foods during thursdays, this event will held twice a month. We will be posting the first week's thursday and last week's thursday of every month. This Vegan Thursday dont have any theme and the choice of the recipes prepared by each blogger being part of this event depend upon their choice.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Do Check my friends recipes who participating in  Vegan Thursday.

1) Sangee
2) Manjula
3) Vardhini 
4) Viji
5) Divya
6) Priya 

Today I am sharing a traditional South Indian delicacy,Poricha Kulambhu which goes very well with rice.Poricha kulamhu can be made with and without dhal,today's recipe is going to be the later one.This kulambhu can be made with mixed veggies such as bringal,drumstick,potato,field beans and broad beans.In summer especially my mom makes this kulambhu with drumstick only and now off to the recipe...........................

Ingredients

Ingredient	Quantity
Small round eggplant/kathirikkai(sliced length wise)	2-3nos.
Drumstick/murungaikkai	10 (2 inch pieces)
Broad beans/avaraikkai	10-15nos.(cut into 2 pcs.)
Onion(chopped)	1no.(medium size)
Tomato(chopped)	2nos.(small size)
Chilly powder/milagai podi	11/2tsp
Coriander powder/dhaniya podi	21/2tsp
Turmeric powder/manjal podi	1/4tsp
Coriander leaves(chopped)	2tsp
Salt	to taste
Oil	2tsp

To grind

Ingredient	Quantity
Coconut/thengai(grated)	1/3cup
Cumin seeds/jeeragam	3/4tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	3/4tsp
Cumin seeds/jeeragam	1/4tsp
Asafoetida/perungayam	a generous pinch
Curry leaves/karivepillai	1 sprig
Oil	1tsp

Method

Heat a pan with 2 tsp of oil and saute the onions till transparent,then tomato.Once the the tomato becomes mushy,add the drumstick and broad beans and saute till for a minute or two.

Then add the sliced eggplant and fry it for a minute follows the chilly powder,coriander powder,turmeric powder and salt.Mix it well and add 11/2 cups of water,let it boil till the vegetables are cooked almost.

After the vegetables are cooked almost add the coconut paste and half cup of water.Boil it till the raw smell disappears.In a a pan do the tempering separately and  add it to the kulambhu and mix it.

Serve with  rice and vegetable poriyal,pappads.

Enjoy..............................................

• Here I used the frozen drumsticks so cooked it in the microwave for 5 minutes and used.
• Other veggies such as field beans,raw banana and potato can also be used.
• After adding the coconut paste do not cook it for a long time.

Posted in: Sambhar/Kuzhambu/Rasam,Vegan Thursday