Pongal Kuzhambu Recipe - Chettinad Pongal Kuzhambu
Pongal Kuzhambu or Chettinad Pongal Kuzhambu with step wise photos.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3 to 4
- Brinjal - 3
- Mochai - 1 handful fresh
- Paragikkai - 50 gms
- Sweet potato - 1 medium
- Cheppakizhangu - 1 medium
- Avarakkai - 5
- Vazhakkai - 1/2
- Sambar onions - 10
- Tomato - 1 small
- Tamarind - 1 lemon size
- Sambar powder - 4 tsp
- Red chili powder - 1 tsp
- Jaggery - 1 tsp
- Salt - to taste
- Gingelly oil - 2 tsp
- Vengaya Kari Vadagam - 1/2 tsp
- Curry leaves - 1 sprig
Soak tamarind in 1/2 cup hot water for 15 mins. Add 1 more cup of water, squish tamarind well and extract pulp.
Wash and chop all the veggies into cubes.
Heat 3 cups water and bring it to a rolling boil. Pour it into a hot pack or case.
First add the mochai followed by root vegetables like sweet potato, cheppakizhangu and then add rest of the vegetables.
Close the hot pack with its lid and let it rest for 1/2 hour.
Take a large vessel and add the tamarind extract, red chili powder, sambar powder, mix well and bring it to a boil.
Open the hot pack and you can see the vegetables would have softened well. Add them along with the water to the boiling tamarind water.
If necessary add more hot water to ensure that the water level is just above the vegetables.
Close the vessel with a lid and cook over low flame for 10-12 mins.
Add salt, mix well and cook covered for another 5-7 mins over low flame or till the vegetables are completely cooked and soft to the touch.
Heat a pan with oil. Temper with vengaya kari vadagam and curry leaves and cook for few seconds.
Pour this over the pongal kuzhambu and add jaggery, mix well and close with a lid.
Let it rest for 5 mins before serving along with paal pongal.
This pongal kuzhambu tastes much better from the next day on and upon reheating daily, will stay good for a week at room temperature itself.