Kathamba Kuzhambu / Pongal Gravy

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Pongal Sambar / Kathamba Kuzhambu

Pongal Sambar is a gravy with multiple vegetables and prepared on the occasion of pongal festival.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Indian

Servings: 10

Ingredients

To Pressure Cook

• 3 Chinese Potato / சேப்பங்கிழங்கு Seppankizhangu
• a Small Piece Yam / சேனை கிழங்கு
• 1 Small Purple Yam / ராசா வள்ளி கிழங்கு
• 1 very small Yam ordinary / கருணை கிழங்கு
• 1 Small Potato
• ½ Teaspoon Turmeric Powder
• Salt To Taste
• Water as Required

To Pressure Cook with Tamarind Water

• 4 Broad Beans / அவரக்காய் Avarakkai
• 1 Small Carrot
• 4 French Beans
• 3 Small Brinjal
• 1 Drumstick
• 1 Small Bitter Gourd
• 1 Ripe Tomato
• 1 Unripe Tomato
• 1 Small Slice Cucumber
• 3 inch Snake Gourd
• 4 Green Chillis
• 1 Small Beetroot
• ½ Raw Banana
• 4 Cluster Beans
• Lemon Sized Tamarind
• 2 Cups Water
• ½ Teaspoon Turmeric Powder
• Salt To Taste

For Tampering

• ¼ Cup Oil
• 1 tablespoon Cumin Seeds
• ⅓ Cup Curry Leaves

Other Ingredients

• 3 Tablespoon Pongal Sambar Powder
• Salt To Taste

To Grind and Paste

• ⅓ Cup Coconut
• 1 Garlic
• 15 Shallots

Instructions

• Clean all the veggies and get them ready. Chop all the veggies and set aside.
  
• Soak tamarind in warm water for 10 minutes. Squeeze out the pulp and discard the waste.
• Add all the veggies to be pressure cooked with tamarind water into a pressure cooker. Add in turmeric powder and salt to taste and pressure cook for 1 whistle in medium flame.
• Add all the veggies listed under to pressure cook into a pressure cooker along with salt and turmeric powder and pressure cook for 2 whistles in medium flame. 
  
• Add both the veggie mixture into the same pot and cook again. 
• Add coconut, small onion and garlic and blend them into a paste with minimum water. 
• Add the coconut paste into the veggies. Add Curry Leaves. 
  
• Add the Pongal sambar powder and cook until the masala blends well. Add salt if required. The gravy thickens.
  
• Add the tampering mixture into a separate wok an heat them . Add them into the veggies mix. 
  
• Delicious and healthy pongal kuzhambu is now ready to serve. 
  

Notes

• Coconut Can also be roasted and added. I prefer fresh coconut for its taste.
• The Spice Mix powder contains raw rice. This is the key ingredient that thickens the gravy.
• Other Veggies like Yellow Pumpkin, Ladys finger, Ridge Gourd, sweet Potato can be added.
• If you wish to add more spice add some chilli powder.

Step by Step Photos on how to make Kathamba Kuzhambu / Pongal Gravy

1. Clean all the veggies and get them ready.
2. Chop all the veggies and set aside.
3. Soak tamarind in warm water for 10 minutes. Squeeze out the pulp and discard the waste.
4. Add all the veggies to be pressure cooked with tamarind water into a pressure cooker. Add in turmeric powder and salt to taste and pressure cook for 1 whistle in medium flame.
5. Add all the veggies listed under to pressure cook into a pressure cooker along with salt and turmeric powder and pressure cook for 2 whistles in medium flame.
6. Add both the veggie mixture into the same pot and cook again.
7. Add coconut, small onion and garlic and blend them into a paste with minimum water.
8. Add the coconut paste into the veggies. Add Curry Leaves.
9. Add the Pongal sambar powder and cook until the masala blends well. Add salt if required. The gravy thickens.
10. Add the tampering mixture into a separate wok an heat them . Add them into the veggies mix.
11. Delicious and healthy pongal kuzhambu is now ready to serve.