Pongal Kuzhambu | Thaplam Kuzhambu| Pongal Puli Curry Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

I am sure all of you are busy in cleaning the house and shopping  for the biggest Tamil festival,  'Pongal '. A week long holiday adds to the excitement. I always miss  Pongal vibes here. Drawing of huge colourful kolams in front of the house, drawing sun, ponga paanai ( earthern cooking pot) and sugar cane as a part of the kolam, cooking of pongal in terrace , worshipping Sun God and offering Pongal , shouting ' Pongalo Pongal' and later enjoy eating the cut sugar cane as a family....so many memories. 

Mostly it is a working day here and the only excitement I create at home is cooking all the traditional dishes and serving an ' Ellai Saapadu' ( feast served on a banana leaf). Also I look forward to big Tamil movie releases 😁.

Have you read my previous posts on Bhogi Special Recipe and Moonu Raja Pongal ? Because, this post is a continuation of my previous post. Along with the sweet pongal , this kuzhambu is served. All vegetables that are seasonal can be used to make the kuzhambu. It is easy to make and is a perfect accompaniment to pongal, but tastes equally good with plain rice too. 

Recipe adapted from 'The Pondicherry Kitchen'

Pongal Kuzhambu Recipe :

Preparation time : 10 minutes

Cooking time: 30 minutes

Serves : 4-6

1 cup = 250 ml cup

Note : Chop all vegetables into approximately 2 " pieces . I used yellow pumpkin, carrot, sweet potato, drumstick, radish, flat beans 

Ingredients :

3 cups mixed vegetables ( steam the vegetables for 10 minutes)

10 shallots/sambar vengayam

2 tomatoes ( finely chopped)

1/4 cup tamarind or medium lemon size tamarind ( soak in 1 cup of warm water)

4 cups water 

1/4 teaspoon turmeric powder 

salt to taste

For the spice powder ( to be roasted till fragrant and ground):

2 dry red chillies

1 teaspoon peppercorns

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon channa dal/bengal gram

1 teaspoon pigeon peas/tuvar dal

1 teaspoon urad dal /husked and split black gram 

1 sprig curry leaves 

1/2 teaspoon turmeric powder ( no need to roast) 

For tempering :

2 teaspoons oil ( I used sesame oil)

1 teaspoon thalippu vadagam ( if you have stock ) or mustard seeds 

1 sprig curry leaves 

Method :

1. Heat a kadai or an earthen vessel with oil and temper with ingredients given for the same.

2. Now add the shallots, tomatoes , turmeric powder and allow it to cook over low flame for 3-4 minutes.

3. Now add all the steamed vegetables and the ground spice powder.

4. Add salt and mix well.

5. Now, add the tamarind juice and another 4 cups of water.

6. Cover the pot and allow it to simmer for approximately 20 minutes or till they become thick, stirring occasionally.

Chef tip : You can adjust the consistency of the kuzhambu according to your liking . 

Your wholesome, tangy and delicious Pongal Kuzhambu is ready to served along with steaming hot rice or Pongal. 

Happy Cooking !

With love,

Masterchefmom