Pongal Kuzhambu is a traditional tangy side dish we make for sweet pongal and milk pongal for Pongal festival. Traditionally called as pongal puli curry and is very popular for special occasions. Learn to make Pongal Kuzhambu Recipe with step by step pictures and video.
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.
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About 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.
Pongal Kuzhambu Video
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 chili powder, coriander powder and sambar powder is used.
- Others – Onion, tomato and garlic is used.
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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.
FAQS
1.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.
2.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 sharmispassions@gmail.com. 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.
📖 Recipe Card
Pongal Kulambu Recipe
Ingredients
- 3 cups mixed vegetables*
- 15 nos small onion
- 2 nos tomato
- 2 tablespoon garlic
- 1/4 cup tamarind
- salt to taste
Spice powders:
- 1 tablespoon red chilli powder
- 2 tablespoon coriander powder
- 1 teaspoon sambar powder
- 1/4 teaspoon turmeric powder
To temper:
- 1 tablespoon oil
- 1 teaspoon fennel seeds
- 1/4 teaspoon fenugreek seeds
- a sprig curry leaves
*I used Yellow Pumpkin (Parangikai), Potato,(Urulaikilangu), Raw Banana (Vazhakai), Chinese Potato (Koorka kilangu), Broad Beans (Avarai), Field Beans (Mochai) and Sweet Potato (Sakarai valli kilangu)
Instructions
- Get your vegetables ready. Chop into bite sized pieces. Rinse it well and set aside.
- To a bowl mix add water and tamarind squeeze well to extract juice, set aside.
- Heat oil in a thick bottomed kadai (I used my karichatty burnt mud pot).
- Add fennel seeds , fenugreek seeds and curry leaves let it splutter.
- Add garlic and onion saute till transparent. Then add tomatoes saute till mushy.
- Then add vegetables along with spice powders and required salt.
- Add water and mix well. When it starts to boil cook covered.
- Inbetween open and mix. Check if the veggies are cooked. If it easily cuts through then the veggies are cooked.
- Add tamarind water and let it boil in medium flame.
- Boil until the gravy becomes saucy and thick. Switch off.
- Serve Pongal Kulambu with pongal.
Video
Notes
- 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.
sangee vijay
Happy Pongal Sharmi! Your version of pongal puli curry sounds so yumm,looks more tempting too…well presented!!
faseela
Delicious lukking puli curry
Sumi
Happy Pongal to you. Even I have posted the same pongal kuzhambhu for this pongal, though the recipe is little different the concept is the same as you have mentioned 🙂
Anzz
The puli curry looks delicious.! I am hosting my first blog event plus giveaway – Valentines Special. Do check it out and be a part of it. Would be great..!
Vanamala Hebbar
looks nice recipe…Happy Pongal sharmilee
Nalini's Kitchen
We do make it almost the same way,but with moong dhal…Puli curry looks yummy and delicious.
Chitra
THis is new to me. we make kootu but dont add onions. will try this version soon..:)Nice clicks as always 🙂
NiVi
pongal curry looks delicious !!! Happy Pongal 🙂
suhaina aji
i would love….LOVE…to have this cuury now with some rice…looks very very tempting….simply love it…looks great..will try out soon.Why is that Mochai and the cooked beans look green in colour when u added them to the curry??? Should i pre soak the broad beans and the mochai before pressure cooking it?
Sharmilee! :)
It is fresh beans so no need to soak just pressure cooking is enough…As its fresh beans its green in colour eventhough its pressure cooked 🙂
An Open Book
drooling just looking at the pics
Priya
Looks yummy, love it with paal pongal,my fav..
Plateful
Hope you had a fab pongal. Curry looks so yummy Sharmi, drooling here. Loved that serving bowl too 🙂
Shabitha Karthikeyan
Hope you had a wonderful pongal..Pongal kuzhambu looks so homey and inviting. Never added sweet potato in it. Will try doing it..
Ashwini
Happy Pongal to you too Sharmi. I tried this dish last night and it turned out to be super delicious. Thanks for the recipe.
Sobha Shyam
Belated Pongal wishes dear…puli curry looks delicious..
Suma Gandlur
That looks lovely!
RAKS KITCHEN
Looks mouthwatering. all the veggies should be adding a great flavor indeed. We make kootu usually. I love mix veg curry.
Premalatha Aravindhan
Happy New year and Pongal Sharmi,love this curry…luks delicious.
rekhas kitchen
OMG mouthwaterig recipe and looks so tempting
Shobha Kamath
Looks wonderful and tempting too!
Dershana
This is completely new to me sharmi. will definitely try out and let you know. for me its the usual puli gojju, pottu kadalai chutney, and peanut chutney with ven pongal.
Cham
We never made this curry at home, but tasted from my neighb. Should be tasty with paal pongal 🙂
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TheYummyMorsel
Yum! Nice curry.
Vidya ravindran
Hi.tis is a very nice recipe, i am planning to try out this recipe 2mrw. Could you plz tell me what is vadagam and is it compulsory to put swt potato in the curry ???
Sharmilee! :)
@Vidya : Its a dried item used specifically for tempering….Just ignore it, if you dont have it and proceed. Vegetables is of your choice, sweet potato will give a slight sweet taste to the curry…
Niharika Athmakur
Mouthwatering………….i have tried most of your recipe's
can you post hot and sour soup recipe……..