Pongal kuzhambu
Pongal kuzhambu, from above
VegVeganTamil Nadu

Pongal kuzhambu

A tamarind stew loaded with festival vegetables. The savoury partner to sweet pongal.

60 minTime
8 gProtein each
mediumSpice
Pongal day pot1 chapter · 1 min read

Make it your way

Grandma's wayFestival vegetables and fresh masala.
The original
284kcalsame
8 gproteinsame
10 gfibresame
60minutessame

Pongal kuzhambu as Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pumpkin1 cup
Sweet potato1
Raw banana (green plantain)1
Brinjal (eggplant, aubergine)2
Avarekalu (fresh hyacinth beans)½ cup mochai
Colocasia (taro root, eddoes)4 small
Green beansavarakkai
Toor dal (split pigeon peas)¼ cup, cooked
Tamarinda lemon sized ball
Coriander seeds1 tbsp
Chana dal (split chickpeas)1 tsp
Dried red chilli5
Fenugreek seedsa pinch
Fresh grated coconut⅓ cup
Sesame oil1½ tbsp
Mustard seeds½ tsp
Curry leavesa sprig
Jaggery1 tsp
Water3¼ cups
Saltto taste

Method

4 steps
  1. 1Roast coriander, chana dal, chillies, fenugreek and coconut; grind to a paste.
  2. 2Boil vegetables in tamarind water with salt until tender.
  3. 3Add paste, dal and jaggery; simmer until thick.
  4. 4Temper mustard and curry leaves in sesame oil.
Serve it like this

Serve with ven pongal or rice, alongside sakkarai pongal.

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Make it a meal

What goes with Pongal kuzhambu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Ellu sadam20 min
Bread or rice Kothamalli sadam25 min
On the side Cabbage poriyal20 min
On the side Paruppu usili40 min
A little snack Masala vadai35 min
To drink Neer mor8 min
Something sweet Sakkarai pongal45 min
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