Homestyle Hyacinth Beans, Eggplant and Potato Curry Recipe (Poricha Kuzhambu)

Poricha Kuzhambu recipe changes from region to region, and house to house in south India. This style of curry can be only found across Tamil homes. This recipe is a mashup of two curries. We tend to use seasonal local vegetables and beans. We normally prepare a large batch of curry the taste is excellent next day. This curry is normally served with rice,dosas, idli or roti. It is also referred as pori kuzhambu

Recipe video on Youtube Channel 😊

Ingredients:

100 Grams Hyacinth Beans (Mochai / Avarekalu)

200 Grams Potato

200 Grams Egg Plant

1 Cup Finely Chopped Onions

3 Green Chilies

3 Sprigs Curry leaves

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

2 Tbsp Coriander Powder

3 to 4 Tbsp Tamarind Pulp

1/4 Cup Fresh Coconut + 1/4 Cup Fresh Coriander Ground to fine paste

1 1/2 Tbsp Ginger and Garlic Paste

3 Tbsp Groundnut Oil

4 to 5 Seeds Fenugreek

Salt as per taste...

Prep:

Wash and chop the brinjal into 1 inch cubes.

Peel, wash and cube the potatoes

Add the chopped brinjal to a pot of water to avoid discoloration.

Peel, wash and boil hyacinth beans with salt and reserve.

Wash and peel onion. Roughly chop the onion and reserve.

Wash and finely chop the tomato and reserve.

Wash and reserve curry leaves.

Peel, wash and reserve garlic.

Chop fresh coconut into tiny pieces, wash and drain.

Clean and wash coriander.

Add the chopped coconut to a mixerjar along with coriander and grind to form a smooth paste.

Soak tamarind in water for 10 minutes. Squeeze and extract tamarind pulp and reserve.

Peel and wash ginger and garlic both equal portions.

Add the ginger and garlic to a mixerjar along with 1/4 tsp pepper and 1/4 tsp fennel grind to form a smooth paste and reserve.

Wash and remove stems from chilies. Slit the chilies and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 3 tbsp oil and allow it to reach smoking point.

Add fenugreek seeds and allow it to splutter for few seconds.

Add chopped onion, tomatoes, crushed garlic, slit chilies and curry leaves together and fry on medium flame for 2 minutes until the tomato and onion softens a bit.

Add chilly powder, coriander powder, asafetida and turmeric to the onions and fry for few seconds till raw flavor reduces.

Add 2 tbsp water and fry till the oil surfaces on the masala.

Add the potatoes and fry in the masala for a minute.

Add 1 cup water and salt. Stir once cover and cook the potatoes till half done.

Add chopped brinjal stir once. cover and cook till half done.

Next add cooked hyacinth beans and stir well.

Cover and cook for 5 minutes.

Stir once and add the coconut paste. Stir again allow to boil for 10 minutes until the raw flavor reduces.

Place on low flame and add tamarind pulp stir well boil for few more  minutes.

Remove the curry from flame add coriander leaves stir and serve the poricha kuzhambu in a serving dish.