Pongal Kuzhambu | Pongal puli curry

ByVidya Srinivasan
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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.

Traditional Pongal Kuzhambu served with vegetables and curry leaves in a stainless steel bowl.

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

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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.

Delicious Pongal puli curry served with rice, featuring a flavorful, tangy, and spicy gravy with veg.

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

Pongal Kuzhambu, spicy curry, vegetables, traditional South Indian dish, flavorful Pongal puli curry.

Ingredients

Pressure cook

To grind

3 tbsp coconut

1/4 tsp fennel seeds

Kuzhambu

1 tbsp + 1/2 tsp sesame oil

1/4 tsp mustard seeds

Curry leaves

7 garlic

15 small onion

1 tomato

1/8 tsp Turmeric powder

Jaggery pinch

required Salt

1/2 tbsp sambar powder

1 + 1/2 cup water

1/2 cup thin tamarind  extract

Delicious Pongal puli curry featuring rice, lentils, and vegetables in a flavorful tamarind-based gr.

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

Dried Mochai beans in a stainless steel bowl for Pongal puli curry.

Soaking white lentils for Pongal Kuzhambu recipe in a glass bowl.

Pressure cook white beans in water until tender for authentic Pongal Kuzhambu.

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

Sesame oil being added to a stainless steel pot for traditional Pongal Kuzhambu.

Stainless steel pot with hot oil, ready for cooking Pongal Kuzhambu.

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

Mustard seeds in a stainless steel pot for traditional Pongal puli curry.

Close-up of fenugreek seeds in a stainless steel pot for traditional Pongal Kuzhambu.

Split yellow gram in a stainless steel cooker.

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

Aromatic garlic and spices in a stainless steel pot for traditional Pongal Kuzhambu.

Small onions being added to a pot for Pongal Kuzhambu recipe.

Curry leaves, garlic, and spices in a stainless steel pot for Pongal Kuzhambu.

Traditional South Indian Pongal Kuzhambu with colorful vegetables and spices.

  • Add tomatoes and mix well; cook till they turn mushy

Delicious Pongal puli curry with fresh tomatoes and spices in a traditional kitchen setting.

Pongal puli curry ingredients boiling in a traditional stainless steel pot.

  • Furthermore, add mixed veggies and give a quick mix

Mixed vegetable curry with pumpkin, beans, and onions for Pongal Kuzhambu.

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

Vegetable Pongal Kuzhambu curry in a stainless steel pot, ready for cooking.

Delicious Pongal Kuzhambu with vegetables and spices for traditional South Indian flavor.

Cooking coriander powder for Pongal Kuzhambu in a stainless steel pot.

Delicious Pongal puli curry simmering with vegetables and spices in a stainless steel pot.

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

Cooked mochai beans with vegetables in a stainless steel pot, ready for Pongal Kuzhambu.

Vegetable curry with tamarind for Pongal puli curry.

Traditional Pongal Kuzhambu curry with vegetables in a cooking pot.

Water 1/4 cup for Pongal puli curry preparation.

Traditional Pongal Kuzhambu with jaggery, featuring vibrant vegetables and spices.

Boiling Pongal puli curry with vegetables in a stainless steel pot.

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

Pressure cooker with two whistles for cooking Pongal Kuzhambu and puli curry. Essential kitchen appl.

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

Rich Pongal puli curry boiling with spices and herbs.

Traditional Pongal Kuzhambu curry with vegetables and spices in a stainless steel bowl.

Traditional Pongal Kuzhambu served with vegetables and curry leaves in a stainless steel bowl.

pongal kuzhambu

puli curry
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Ingredients

Pressure cook

  • 2 tbsp mocahi

Kuzhambu

  • 1 tbsp sesame oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • Curry leaves
  • 5 garlic
  • 12 small onion
  • 1 tomato
  • 1/4 tsp Turmeric powder
  • 1 +1/2 tsp sambar powder
  • 1/4 tsp coriander powder
  • Jaggery pinch
  • required Salt
  • 3/4 cup water
  • 1 cup thin tamarind extract

Instructions

  • 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

Video

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Traditional Pongal Kuzhambu with vegetables and spices in a silver bowl.

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