Pongal Kuzhambu is a traditional South Indian dish prepared during the Pongal festival. It is a spicy curry made with various vegetables. This kuzhambu is cooked using locally grown country vegetables (Naatu Kai) on Pongal Festival Day.
It is made with a medley of vegetables simmered in a tangy tamarind base. Yellow and white pumpkin, raw banana, broad beans, sweet potato, potato, brinjal, and tomato are cooked until tender. They are infused with the rich flavors of sambar powder and turmeric. Tamarind juice is added for a tangy depth, while Kootu Podi enhances the texture and taste. A fragrant tempering of mustard seeds, urad dal, red and green chilies, curry leaves, and asafoetida is drizzled on top. These finishes bringing the dish together.
It is served with Ven Pongal, Vellai Pongal, or Paal Pongal. These dishes are also prepared on the same day. It can also be enjoyed with steamed rice.
Pongal Kuzhambu
6
servings15
minutes20
minutesPongal Kuzhambu is a traditional South Indian spicy curry made with locally grown vegetables, prepared during the Pongal festival. It is typically served alongside Ven Pongal, Vellai Pongal, or Paal Pongal, enhancing the festive meal. It can also be enjoyed with steamed rice for added flavor.
Ingredients
Yellow Pumpkin (Parangi Kai) – 1 small piece
White Pumpkin (Pooshani Kai) – 1 small piece
Sweet Potato – 1
Potato – 1
Green Banana – 1/2
Broad beans – 5 to 6
Brinjal – 2
Tomato – 2
Sambar Onion – 10 to 15 (Optional)
Tamarind – a small lemon size
Sambar Podi – 1 teaspoon
Kootu Podi – 1 tablespoon
Turmeric Powder – 1/4 teaspoon
Salt 2 teaspoons or as per taste
- For seasoning:
Oil – 2 tablespoons
Mustard – 1 teaspoon
Urad dal – 1 teaspoon
Vendhayam (Fenugreek seeds) – 1/4 teaspoon
Green Chillies – 2
Red Chillies – 2
Asafoetida Powder – 1/4 teaspoon
Curry Leaves – few
Directions
- Peel the yellow and white pumpkin, along with the raw banana. Chop them into medium-sized pieces. Slice the broad beans into 2 or 3 segments. Also, cut the sweet potato, potato, brinjal, and tomato into medium-sized chunks.
- Soak the tamarind in water to extract its juice.
- Heat a tablespoon of oil in a vessel. Sauté the onions until they soften. Add the tomato pieces and cook until they start to break down. Next, toss in the chopped vegetables and stir-fry briefly.
- Sprinkle in the sambar powder, turmeric powder, and salt. Pour in enough water to just cover the vegetables. Simmer until the vegetables are tender.
- Stir in the tamarind juice and let it boil until the raw smell disappears.
- Dissolve the Kootu Podi in a little water and blend it into the kuzhambu.
- For the tadka, heat oil in a small pan. Once hot, add mustard seeds and wait for them to pop. Then, add urad dal, red chilies, green chilies, curry leaves, and asafoetida powder. Fry until the dal turns a light brown. Drizzle this seasoning over the kuzhambu.
- Give everything a good mix and then take it off the heat.
Recipe Video
Notes
- For this Kuzhambu, you can use any number of vegetables available with you.
- Adding onion to this Kuzhambu is optional. If you do not want to use onion on festival day, just omit it.
- Dal is not added to this kuzhambu. We prepare this in large quantity and keep it for next day also. If you are going to consume it on the same day, then you can add cooked thuvar dal also.
What is ‘Kootu Podi’ ?
Kootu Podi is a masala powder which can be used while preparing kootu/sambar etc. Check here for the Kootu Podi recipe: https://www.kamalascorner.com/others/kootu-podi.html