South Indian Recipe Doubt..?

Question

What is the differance between

1.PORICHA KOZHAMBU

2.PORICHA KOOTU

3.KOOTU

Many people tell me what they "think" is the difference ...but no one knows for sure.

Looking for the real answer or any reference/source where I can get the real answer.

Answer 1

Kozahambu

This is a traditional South Indian recipe. It is a main dish typically served with rice, and raita (or pachidi in Tamil) for accompaniment. The dish is essentially a long-simmered stew based on tamarind and a set of spices. It usually has a single vegetable as its base. As with most south Indian food, the recipe differs depending on who makes it.

Kootu  is a Tamil dish, common in both Tamil Nadu and South India. Kootus are essentially vegetable and lentil dishes which are semi-solid, i.e., less aqueous than sambhar, but more so than dry curries. Rice and kootu is a common and simple Tamil meal. In Tamil cuisine kootus are considered substitutes for both curries and sambhar.

All kootus by default have some vegetables and lentils, but many variations of kootu exist:

Puli Kootu: Puli is the Tamil word for tamarind and puli kootu refers to a kootu made with tamarind. Vegetables like kathirikai, poosani kai are used for this kootu. Here the vegatable is cooked in tamarind water. Toor dhal is cooked separately. Fried urid dhal, gram dhal, dhaniya (coriander seeds) and fresh coconut are ground to form a thick paste. The cooked dhal and the paste are added in the tamrind water (after the vegetables in it are cooked) and then heated to get the Puli kootu.

Poricha Kootu: A kootu made with urid dhal and pepper is called poricha kootu. Fried urid dhal, pepper and fresh coconut are ground together. The moong dhal is cooked separately and the cut vegetable is cooked separately. Then, the ground paste, cooked vegetable and moong dhal are mixed together and heated to get the kootu. Mainly vegetables like beans, snake guard are used for preparing this kootu.

Araichivita Kootu: A kootu which has a ground (freshly powdered) masala in it, where the word araichivita in tamil literally translates to 'the one which has been ground and poured'. The ground paste is a mixture of fried urid dhal, gram dhal, coconut, dhaniya (coriander seeds) and coconut. The cut vegetable and the toor dhal are cooked separately. Then, the ground paste, cooked vegetable an dhal are heated together.

Many other regional variations exist.

Answer 2

that stuff sounds bad. go to google and look it up.