Pongal Kuzhambu is a traditional tangy side dish we make for sweet and milk pongal for Pongal festival. Pongal Kuzhambu Recipe with step by step pictures and video. We call it pongal pulicurry in my native and is very popular that we make it often for special ocassions.
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. 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.This is a semi gravy kind of dish, it gets thick on cooling down but perfect as sidedish for sweet and milk pongal.
About Pongal Kuzhambu
This pongal kuzhambu can be a great sidedish for venpongal or even for idli dosa. With the addition of all country vegetables this curry is so flavourful and healthy.
We make pongal kuzhambu slightly thick to accompany with rice and sambar and a bit gravy in consistency to pair itup wth pongal. This chettinad version of pongal puli curry is hubby’s favorite and he loves to have it as main dish too.
Pongal Kuzhambu Ingredients
- Tempering : First we make a simple tadka using fennel seeds, curryleaves and fenugreek seeds.
- Vegetables : Apart from onion and toamto we add other vetgetables for this curry which forms the base for this curry / kuzhambu. Traditionally country vegetables are used for this curry. I used Pumpkin(Parangikai) Potato(Urulaikilangu) Raw Banana(Vazhakai) Chinese Potato(Koorka kilangu) Broad beans(Avarai) Field beans(Mochai) Sweet potato(Sakarai valli kilangu)
- Tamarind extract : Tamarind and water is mixed well to extract tamarind water to add to this curry.
- Spices : Its a tangy spicy curry so to balanace red chilli powder and coriander powders are added.
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Pongal Kulambu
Ingredients
- 3 cups mixed vegetables*
- 15 nos small onion
- 2 nos tomato
- 2 tbsp garlic
- 1/4 cup tamarind
- salt to taste
Spice powders:
- 1 tbsp red chilli powder
- 2 tbsp coriander powder
- 1 tsp sambar powder
- 1/4 tsp turmeric powder
To temper:
- 1 tbsp oil
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- a sprig curry leaves
*I used 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.
Notes
- We usually add 5 or 7 veggies for this pongal kuzhambu as a custom and the choice of veggies I have given is what amma uses so I follow the same too.
- You can even add 1/4 cup cooked toor dal, it 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.
- The gravy is not too thick, it thickens with time because of the veggies.
- Make sure you cut the veggies of same size so that it gets cooked evenly.
- For this kuzhambu the veggies should be soft and not crunchy.Almost in mashable state only then the veggies would absorb the gravy well.
- Before I used to pressure cook the tough vegetables alone separately but nowadays I am cooking in the same pot itself which gives more flavour.Cutting all veggies evenly makes it easier to cook.
How to make Pongal Kuzhambu
1.Get your vegetables ready.
2.Chop into bite sized pieces.
3.Rinse it well and set aside.
4.To a bowl mix add water and tmarind squeeze well to extract juice,set aside.
5.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.
6.Then add onion and garlic saute until golden.
7.Then add tomatoes.
8.Saute till mushy
9.Then add vegetables along with spice powders and required salt.
10.Add water and mix well.
11.Let it boil.
12.When it starts to boil cook covered. Inbetween 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.
- Don’t miss out chinese potato and field beans they add a great taste and flavour to the curry.
Variations
- You can add 1/4 cup cooked dal to this curry to make a thick gravy / kuzhambu.
- 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 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.
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
Aarthi
This is such a awesome recipe..Thanks for posting
Aarthi
http://yummytummy-aarthi.blogspot.com/
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..!
Madhavi
happy Pongal :)) This curry looks amazing!!!
http://vegetarianmedley.blogspot.com/
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
Vardhini
Kuzhambu looks yummy. Love to have it with rice.
Vardhini
Event: New "U" – Healthy Eats
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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 🙂
About wood: the stain reacts differently according the wood type, you can test any wood like pict frame, a small piece of wood board…Finding wood in India is not the easiest one and believe it is hard 🙁
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……..