South Indian Carrot & Moong Dal Poriyal & Pavakai Puli Kuzhambu Recipe

Updated at: 23/06/2025

South Indian cuisine is a vibrant tapestry of flavors and textures, and this recipe showcases two delicious and healthy dishes: Carrot Moong Dal Poriyal and Pavakai Puli Kuzhambu. These complementary dishes offer a delightful balance—the Poriyal, a subtly spiced dry preparation of carrots and moong dal, provides a comforting warmth, while the Pavakai Puli Kuzhambu, a tangy and slightly spicy tamarind-based curry, adds a burst of refreshing acidity. Both are relatively simple to make, utilizing readily available ingredients, and are perfect for a weeknight meal or a satisfying weekend lunch.

This pairing is a testament to the ingenuity of South Indian cooking, utilizing humble ingredients to create dishes bursting with character. The Poriyal's delicate sweetness pairs perfectly with the Kuzhambu's complex sourness and spice, creating a harmonious and memorable dining experience. Ready to embark on a culinary journey through the flavors of South India? Let's dive into the step-by-step instructions below!

Tools Needed

  • Pan
  • Mixer jar

Ingredients

Step-by-Step Instructions

Step 1. Prepare Carrot Poriyal

  • Saute mustard seeds, urad dal, jeera, chana dal, hing, and green chilies in oil.
  • Add soaked moong dal, carrots, turmeric powder, and salt.
  • Add some of the moong dal soaking water and curry leaves. Cover and simmer until the dal and carrots are cooked.
  • Stir occasionally and add more water if needed.
For Carrot Poriyal: Saute mustard seeds, urad dal, jeera, chana dal, hing, and green chilies in oil.Add soaked moong dal, carrots, turmeric powder, and salt.Add some of the moong dal soaking water and curry leaves. Cover and simmer until the dal and carrots are cooked.Stir occasionally and add more water if needed.
Prepare Carrot Poriyal
  • Once cooked, remove from heat and garnish with grated coconut.
Once cooked, remove from heat and garnish with grated coconut.
Prepare Carrot Poriyal

Step 2. Prepare Pavakai Puli Kuzhambu - Part 1: Sauté and Soften

  • Slice pavakai thinly. If seeds are hard, discard them.
  • In a pan, heat oil and saute mustard seeds, methi seeds, and dry red chilies.
  • Add shallots and pavakai. Saute until softened.
For Pavakai Puli Kuzhambu: Slice pavakai thinly. If seeds are hard, discard them.In a pan, heat oil and saute mustard seeds, methi seeds, and dry red chilies.Add shallots and pavakai. Saute until softened.
Prepare Pavakai Puli Kuzhambu - Part 1: Sauté and Soften

Step 3. Prepare Pavakai Puli Kuzhambu - Part 2: Simmer and Thicken

  • Add blended tomato puree, turmeric powder, hing, Kashmiri chili powder, and dhania powder. Mix well.
  • Add curry leaves, tamarind extract, and water. Bring to a boil and simmer until thickened.
  • Add jaggery to balance the bitterness.
Add blended tomato puree, turmeric powder, hing, Kashmiri chili powder, and dhania powder. Mix well.Add curry leaves, tamarind extract, and water. Bring to a boil and simmer until thickened.Add jaggery to balance the bitterness.
Prepare Pavakai Puli Kuzhambu - Part 2: Simmer and Thicken

Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish

Tips

  • Slice the bitter gourd thinly for faster cooking.
  • Sesame oil is recommended, but ghee can be used as a substitute.

Nutrition

  • Calories: Estimated value based on ingredients
  • Fat: Estimated value based on ingredients (g)g
  • Carbs: Estimated value based on ingredients (g)g
  • Protein: Estimated value based on ingredients (g)g

FAQs

1. Can I use different lentils instead of moong dal in the Poriyal?

Yes, you can experiment with other lentils like toor dal (split pigeon peas) or masoor dal (red lentils), but the cooking time might vary slightly. Adjust accordingly.

2. What can I substitute for pavakai (ivy gourd) if I can't find it?

You can substitute with other vegetables like bottle gourd (lauki), ridge gourd (torai), or even small green chilies for a spicier Kuzhambu. The taste will be slightly different, but still delicious.


This South Indian Carrot & Moong Dal Poriyal and Pavakai Puli Kuzhambu recipe offers a delicious and balanced meal, showcasing the vibrant flavors of South Indian cuisine. The simple yet flavorful dishes are perfect for both weeknight dinners and special occasions. Enjoy the satisfying combination of textures and tastes!