Murungakai Poricha Kuzhambu

Lentil curry consumed along with rice


  • 1/4 cup Moong dal
  • 15 Sambar onion, chopped finely
  • 1 tablespoon oil
  • 1 teaspoon Rice flour
  • 1/3 cup Grated coconut
  • 2 Drumstick, chopped finger size and slit half way
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon Urad dal
  • 1/2 teaspoon Mustard seeds
  • Salt as per taste
  • 1 Tamarind – Berry size
  • 2 teaspoons Sambar powder
  • Curry leaves – few


  1. Pressure cook moon dal along with turmeric powder, little oil, and water.
  2. Once cool, mash the dal well.
  3. Steam drumstick pieces separately.
  4. Grind coconut and rice four to a smooth paste with little water.
  5. Heat mashed dal along with drumstick, sambhar powder, tamarind extract, salt and water. Bring to boil.
  6. Add ground coconut mixture and mix.
  7. Prepare tempering by heating oil with mustard seeds, urad dal, cumin seeds, small onions and curry leaves. Pour in dal mixture and mix.
  8. Serve Murungakai Poricha Kuzhambu along with steamed rice.

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