Porchkottu / Molag Kolamb (Black Pepper Sambar)


  • White Pumkin - 1/2 kg
  • Toor Dal / Tor parppu- 1 cup
  • Urad Dal / Ulthuparppu - 1 tsp
  • Black Pepper / Molag - 1/2 tsp
  • Red chilli / Chopmalaka - 1 or 2
  • Coconut grated / Thenga - 1/2 cup
  • Jaggery / Vellu - 1/2 tsp ( or ) a small piece
  • Salt to taste
  • Curry leaves
  • Water - 1 to 1/2 cup 
  1. In a pressure cooker. In bowl rinse the tor parppu / dal and add 2 cups of water, a pinch of turmeric. Cook for 4 whistle on high flame. Turn off once the pressure releases open the cooker 
  2. In a pan add water 1/2 cup chopped white pumkin add a pinch of salt cook it till tender
  3. Fry urad dal, red chilli, Black Pepper 
  4. Grind coconut with fried spice ( urad dal, chilli and pepper) make a fine paste adding little water
  5. Add tor parppu / dal in to a cooked pumkin and add masala paste, jaggery, salt  and add water, Lastly add curry leaves
  6. Boil it for few minutes. Turn off the stove and serve hot with plain white rice with ghee.

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Sharath Varadaraj said...

Thank you very much for sharing this recipe; perfect for the cold weather and brings back the memories from my hometown - on each Dwadashi my mom used to make this (without the pumpkin though) in addition to NelliChettu.

With a tinge of lemon juice & Naii(Ghee) the taste would be unbelievable. thanks again.

Vanamala Hebbar said...

Thank you Sharath. Glad you like it

Vasudha said...

I thought on duadasi you used only moong dal and not tur dal. The milagu kuzhambu in that does not have dal, along with poriccha rasam. Easy digestion after a day of fast.

For growing children in a vegetarian family, I now add vellai karamani or raw cooked groundnuts to milagu kuzhambu along with yellow pumpkin or sweet potato - to complete a quick meal.

Vanamala Hebbar said...

Oh Nice Vasudha..Your method is little different. I add toor dal not moong dal to adjust the milagu kharu.