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PongalKuzhambu2
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Pongal Kulambu Recipe

Pongal Kuzhambu is a traditional tangy side dish we make for sweet pongal and milk pongal for Pongal festival. Traditionally called as pongal pulicurry and is very popular for special occasions. Learn to make Pongal Kuzhambu Recipe with step by step pictures and video.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings4
AuthorSharmilee J

Ingredients

  • 3 cups mixed vegetables*
  • 15 nos small onion
  • 2 nos tomato
  • 2 tablespoon garlic
  • 1/4 cup tamarind
  • salt to taste

Spice powders:

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.
    Nutrition Facts
    Pongal Kulambu Recipe
    Amount Per Serving (100 g)
    Calories 182 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Sodium 123mg5%
    Potassium 489mg14%
    Carbohydrates 33g11%
    Fiber 9g38%
    Sugar 6g7%
    Protein 6g12%
    Vitamin A 7629IU153%
    Vitamin C 67mg81%
    Calcium 95mg10%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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