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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
Course: Side Dish
Cuisine: South Indian
Servings: 3 to 4
Author: Radhika


  • 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

For tempering:

  • 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.