Pongal Puli Kuzhambu is made during the festival of pongal with almost all the vegetables available.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
½Raw BananaPeeled and Chopped
5SmallChinese Potato
1Potato
½Sweet Potato
5Broad Beans
7French Beans
1MediumCarrot
aSlice Yellow Pumpkin
⅓CupButter Beans / Mochai
3TablespoonCorinader Powder
1TablespoonChilli Powder
3TablespoonTamarind Paste
RequiredSalt
3TablespoonOil
1TeaspoonMustard
1TeaspoonUrad Dal
½TeaspoonFenugreek Seeds
1TeaspoonCumin Seeds
10Small Onion / Shallots
3Tomatoes
FistfulCurry Leaves
RequiredWater
Instructions
Sweet potato is hard to cut So Wash it and cook it seperately. Add water in a pan and place sweet potato in it. Cook until it is cooked soft. Switch off the flame.Peel them and chop them. The remaining water cannot be used.
Add in Raw Banana, Chinese Potato and Potato into a pan with water and salt and cook until the veggies are soft. Remove the veggies from the water and preserve this water for adding in the kuzhambu.
Add in Carrot, Broad Beans, Beans, Yellow Pumpkin in another pan with water and salt and cook until the veggies are soft. Remove the veggies form the water and aside both veggies and water.
Cook Butter beans separately until soft.
Heat oil in a wok. Add in mustard, Fenugreek, Urad Dal and Cumin Seeds. Saute until they splutter.
Add in onion and saute until glossy.
Add in Curry Leaves and saute them.
Add in tomatoes and cook until mushy.
Add in all the cooked veggies and saute for few minutes.
Add in the Vegetable stock from the above steps 2 and 3. Add in tamarind paste. Give a quick stir.
Cook for 3 minutes.
Add in Chilli powder, Coriander Powder and salt to taste. Cook until the masalas have blended well.
Switch off the flame and serve with Ven Pongal, Pal Pong
Notes
Add only required water while cooking or the nutrients of the veggies are washed out in the water.
Do not make the Raw Banana, Potato and Chinese Potato mixture mushy as it would spoil the taste of the kuzhambu.
The Vegetables can also be cooked in a pressure cooker.