Pongal Sambar is a gravy with multiple vegetables and prepared on the occasion of pongal festival.
- 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
- 1/2 Teaspoon Turmeric Powder
- Salt To Taste
- Water as Required
- 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
- 1/2 Raw Banana
- 4 Cluster Beans
- Lemon Sized Tamarind
- 2 Cups Water
- 1/2 Teaspoon Turmeric Powder
- Salt To Taste
- 1/4 Cup Oil
- 1 tablespoon Cumin Seeds
- 1/3 Cup Curry Leaves
- 3 Tablespoon Pongal Sambar Powder
- Salt To Taste
- 1/3 Cup Coconut
- 1 Garlic
- 15 Shallots
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Clean all the veggies and get them ready. Chop all the veggies and set aside.
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Soak tamarind in warm water for 10 minutes. Squeeze out the pulp and discard the waste.
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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.
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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.
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Add both the veggie mixture into the same pot and cook again.
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Add coconut, small onion and garlic and blend them into a paste with minimum water.
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Add the coconut paste into the veggies. Add Curry Leaves.
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Add the Pongal sambar powder and cook until the masala blends well. Add salt if required. The gravy thickens.
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Add the tampering mixture into a separate wok an heat them . Add them into the veggies mix.
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Delicious and healthy pongal kuzhambu is now ready to serve.
- 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
- 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.
My favorite:)
Oh-oh, I didn't know there is such a dish as Pongal Kuzhambu. Maybe because I am really a pious person though I believe in almighty, I am liking this curry. Its a super one for our vegetarian meals.