Jump to Recipe Jump to Video Print Recipe

Pongal Kuzhambu | Pongal puli curry| chettinad pongal kuzhambu | kongunad kulambu | chettinad style mixed vegetable kuzhambu | Chettinadu puli curry, mochai kuzhambu with step-by-step pictures and video recipe. Check out the pongal chettinad kuzhambu recipe and if you like the video pls SUBSCRIBE to my channel.

Pongal mochai kuzhambu recipe

With fresh harvest, that veggie-loaded kuzhambu is a popular village recipe. It tastes so good with pongal.

how much puli should I use for the Kuzhambu recipe?

Though it is a puli kuzhambu (tamarind-based) recipe, the sourness of this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes

ttps://youtube.com/playlist?list=PL3zYDDQHDMSvGFsFp6gDGFDGnZzXpeEEi

What kind of vegetables should I use?

I have used brinjal, drumstick, yellow pumpkin, sweet potato, potato. You can use any vegetables of your choice. for thatta payiru kulambu. You can add broad beans, field beans, or any other vegetables of choice.

Replacement for sambar powder

You can use chili powder, coriander, and pepper powder instead of Sambar powder. I have used homemade sambar powder. Adjust according to your taste

Color of the puli kuzhambu

the color of the Kuzhambu depends on the sambar powder you use, tamarind, tomatoes, etc.

shelf life of Kuzhambu

puli based Kuzhambu variety generally stays good for 3-4 days

What should be the consistency of kara kuzhambu?

Adjust the water according to the consistency you desire.

Can I skip onion and garlic?

Traditionally onion and garlic are added for village-style kulambu according to your taste.

PRESSURE COOKER RECIPES

KUZHAMBU VARIETIES WITH TAMARIND

Ingredients

Pressure cook

To grind

3 tablespoon coconut

1/4 teaspoon fennel seeds

Kuzhambu

1 tablespoon + 1/2 teaspoon sesame oil

1/4 teaspoon mustard seeds

Curry leaves

7 garlic

15 small onion

1 tomato

1/8 teaspoon Turmeric powder

Jaggery pinch

required Salt

1/2 tbsp sambar powder

1 + 1/2 cup water

1/2 cup thin tamarind extract

How to make pongal kuzhambu with step by step pictures

First, soak dries mochai in hot water and pressure cook. The number of whistles depends on the soaking time

Add oil to a 2-liter pressure cooker and turn on the stove to medium flame

Furthermore, add mustard seeds and fenugreek seeds; let them splutter

Add onion, garlic, and curry leaves; mix well and saute till onion turns translucent

Add tomatoes and mix well; cook till they turn mushy

Furthermore, add mixed veggies and give a quick mix

add turmeric powder, sambar powder, coriander powder, and salt; mix well and cook for 3 minutes

Furthermore, add jaggery, cooked mochai, tamarind water, 1/4 cup of cooked water, and 1/4 cup of water; bring to boil

Close the cooker and pressure cook for 2 whistles; do a natural pressure release

Finally, add water and bring to a boil; turn off the stove