I was waiting to post this pongal kuzhambu recipe(puli curry) side dish for pongal and this year got some time to click. It is the best combination with both sweet and milk pongal. Amma says its 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.
1. Pressure cook toor dhal until mushy, keep aside. Add tamarind in warm water and take pulp, set aside. Pressure cook field beans for 3 whistles and keep aside.
Heat oil in a pan - add jeera, vadagam and curry leaves let it temper then add onion, garlic and tomato and saute well. Then add broadbeans, potato and sweet potato saute for 2mins. Then add red chilli powder, coriander powder and required salt. Then add water till immersing level.
2. Once the veggies are cooked then add pumpkin(as it gets cooked faster add it after the other veggies get cooked). Then add little more water if required for pumpkin to get cooked. Once all the veggies turn soft, add mashed toor dhal, jaggery and mix well.
3.Add 1/4 cup tamarind to 1 cup water and extract tamarind pulp, add it at this stage. Give it a boil then add cooked mochai and allow it to get thicker. Once the veggies are nicely blended with the gravy and is semi thick switch off.
This is called as puli curry as amma calls it and is popularly called as pongal kuzhambu.
- We usually add 5 veggies for this pongal kuzhambu as a custom and the choice of veggies can be anything we like. But make sure to add the veggies according to the fastness each veggie gets cooked.
- Adding jaggery is also optional but I recommend it as the tangy tastes compliments well with the mild sweetness.
- Amma says adding toor dal is optional but gives more gravy and compensates tanginess. But if you prefer to store it for more than a day then skip toor dal.