I was waiting to post this Pongal Kuzhambu Recipe, it is a great side dish for pongal and this year got some time to click. It is the best combination with both sweet and milk pongal. It is a custom to add 5 types of country veggies and it can be to our own liking but we add the veggies given below mostly.This is a semi gravy kind of dish, it gets thick on cooling down but perfect as side dish for sweet and milk pongal.
What is Pongal Kuzhambu?
Pongal Kuzhambu or Pongal Puli Curry is a tangy side dish made as an accompaniment for sweet and milk pongal on Pongal festival day. This is prepared using 5 or 7 number of specific vegetables including Yellow Pumpkin, Potato, Raw Banana, Chinese Potato, Broad Beans, Field Beans, Sweet Potato. As the number of vegetables are very specific here wither 6 or 7 it is called 7 kari kootu or 7 kari kuzhambu. In some places they call it pongal sambar but in chettinad region they call it pongal puli curry. Pongal is traditionally prepared as an offering to the Sun God as a gratitude. Pongal Puli Curry is also prepared on the day of ‘Thai Pongal’ – a harvest festival dedicated to the Sun God. This pongal kuzhambu can be a great side dish for sweet pongal, ven pongal or even for idli dosa. With the addition of all country vegetables this curry is so flavorful and healthy. We make pongal kuzhambu slightly thick to accompany with rice and a bit gravy in consistency to pair it up with pongal. This chettinad version of pongal puli curry is hubby’s favorite and he loves to have it as main dish too. There are many variations to this simple curry and this is our family staple since many years. We make this curry specifically for Pongal festival as all these vegetables are in season and are easily available.
Vegetables for Pongal Kulambu
Yellow Pumpkin – Parangikai Potato – Urulaikilangu Raw Banana – Vazhakai Chinese Potato – Koorka kilangu Broad Beans – Avarakkai Field Beans – Mochai Sweet Potato – Sakarai valli kilangu
Pongal Kulambu Ingredients
Tempering : A tadka is made using fennel seeds, fenugreek seeds and curry leaves. Tamarind extract : Tamarind and water is mixed well and tamarind extract is prepared and used in this curry. Spice powders : Turmeric powder, red chilli powder, coriander powder and sambar powder is used. Others : Onion, tomato,and garlic is used.
Related Recipes
Sweet pongal Pongal Recipes Kalkandu pongal Paal pongal Medu Vada
Pongal Kuzhambu Video
How to make Pongal Kuzhambu Step by Step
1.Get your vegetables ready. 2.Chop into bite sized pieces. 3.Rinse it well and set aside. It is around 3 cups roughly. 4.To a bowl mix add 1/2 cup warm water to 1/4 cup tamarind squeeze well to extract juice,set aside. 5.Heat 1 tablespoon oil in a thick bottomed kadai(I used my karichatty burnt mud pot). Add 1 teaspoon fennel seeds , 1/4 teaspoon fenugreek seeds and few curry leaves let it splutter. 6.Then add 15 onion and 2 tablespoon garlic saute until golden. 7.Then add 2 tomatoes. 8.Saute till mushy 9.Then add vegetables along with 1 tablespoon red chili powder, 2 tablespoon coriander powder, 1 teaspoon sambar powder and 1/4 teaspoon turmeric powder and required salt. 10.Add water till immersing level around 2 cups and mix well. 11.Let it boil. 12.When it starts to boil cook covered. In between open and mix. 13.Check id the veggies are cooked.If it easily cuts through then the veggies are cooked. 14.Strain and add tamarind water and let it boil in medium flame. 15.Boil until the gravy becomes saucy and thick. 16.Switch off.
Expert Tips
Always check if the vegetables are cooked until soft only then add tamarind water. Each vegetable takes different times to cook so add it accordingly, some needs precooking and adding as I have mentioned so keep a note of it. You can even add cooked mashed dal to make this curry a bit thick and increase the volume. Don’t miss out chinese potato and field beans they add a great taste and flavor to the curry. Instead of country vegetables you can add any vegetable of your choice but use firm vegetables. Vegetables like ladies finger, ashgourd are not suitable for this curry. You can add a pinch of jaggery to balance the spice level.
Serving & Storage
You can serve this curry with pongal, rice, idli dosa etc. It keeps well for a day in room temperature and for 3 days if refrigerated.
1.What is Pongal kuzhambu?
Pongal kuzhambu is tangy sidedish traditionally made for Pongal festival to serve it along with sweet pongal and milk pongal.
2.What can I serve with Pongal kuzhambu?
Pongal kuzhambu goes well with pongal, rice, ven pongal, idli, dosa etc. It is a popular disdish for sweet and milk pongal.
3.What are the vegetables that can be used for Pongal Kuzhambu?
Traditionally we use 5 or 7 country vegetables for this curry. But if you are making it in the normal days for meals then you can add any vegetable of your choice. If you have any more questions about this Pongal Kuzhambu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Pongal Kuzhambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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