Carrot Poricha Kulambu (காரட் பொரிச்ச குழம்பு)

Makes about 3 cups.
  • Pressure cook 1/8 cup of split moong dhal with 1/2 cup of water for 2 whistles and set this aside.
  • In a cooker pan, heat 3 tsp of oil, saute 15 pearl onions, 15 garlic pods and 2 cups of cubed carrots (do not make the carrots into very small pieces as they may get mashed up.) one by one for 5 mins on medium flame.
  • Add 1 cup of water, a pinch of turmeric, 1 tsp of salt and close the cooker with the weight on
  • Pressure cook the contents for 1 whistle.
  • In the meantime, in a hot pan, add 1/2 tsp of oil
  • Add 2 tsp of chana dhal, 2 tsp of toor dhal, 1 tsp of urad dhal, 1/2 tsp of pepper, 1/2 tsp of rice, 4 red chillies and roast them all till the dhals change color and nice aroma comes. Do NOT burn or brown the dhals. (increase the pepper to 1tsp for a spicier version).
  • Once they are well roasted, add 2 tbsp of grated coconut and roast for few seconds. Turn off the stove.
  • Grind the contents into a fine paste. You may add little water while grinding.
  • Mix the ground paste and the cooked Moong dhal adding 3/4 cup of water
  • NOTE: you may add more water based on your preferred consistency
  • Once the carrot is cooked for a whistle, in the same cooker, add this moong dhal-masala mix
  • This is the time to adjust the consistency of the dish by adding more water if you wish. Also taste the kulambu and add more salt if you need. 
  • Once you are satisfied with the taste, cover the cooker and pressure cook the contents for one whistle.
  • Now season the kolambu: in a pan heat 1 tsp of oil, temper it with 1 tsp of mustard seeds. when the seeds splutter, add a pinch of hing, 1 spring of curry leaves. Pour this seasoning into the kolambu.
  • Your delicious and nutritious Carrot Poricha Kulambu is ready to be served.
  • Serve it hot with plain rice. If you make it less watery, it can be served as a kootu. 
  • You may substitute or pair up carrot with vegetables like beans, radish, brinjal etc.
  • You may also use whole moong dhal (pachai payaru) or even sprouted whole moong dhal in place of split moong dhal to make it more nutritious.

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