Pongal Kulambu

பொங்கல் குழம்பு (Pongal Kulambu)

Pongal kulambu is a famous South Indian recipe especially in Tamil Nadu prepared during harvesting season (January) also called as pongal festival. This traditional recipe is prepared with newly harvested veggies with toor dal. Generally 21 fresh veggies used for this recipe, if you can’t get 21 try to use odd number veggies (at least 7). Yellow pumpkin and yam are the must use veggies for the recipe. My family enjoyed this kuzhambu and they asked, can we get this through out the year.

Ingredients for Pongal Kulambu

Masala Ingredients

Toor dal – 1/2 cup
Small onion – 7
Dry red chilli – 3
Masala – 2 tbs
Chilli powder – 1.5 tbs
Turmeric powder – 1/4 tsp
Hing – 1 pinch
Curry leaves – 1 spring
Mustard seeds & urad dal – 1/2 tsp
Cumin seeds – 1 tsp
Sesame oil – 3 tbs
Cumin powder – 2 tsp
Pepper powder – 1.5 tsp
Cilantro – 1 tbs
Salt as needed

Vegetables

Brinjal – 2
Plantain – 1/2
Carrot – 1
Drumstick – 5 pieces
Bottle gourd / Sorakkai – 1/4 cup (chopped)
Beans – 6
Kovakkai – 4
Cluster beans / seeni avarakkai – 4
Flat beans / Avarakkai – 4
Elephant yam / Senai kilangu – 1/4 cup
Yellow pumpkin – 1/4 cup
White pumpkin – 1/4 cup
Butter beans – 1/4 cup
Raw mango – 2 tbs (sliced)
Tomato – 1
Potato – 1 small
Taro root / cheppankilangu – 1 small
Radish – 1/2
Snake gourd – 1/4 cup
Sweet potato – 1 small
Cabbage turnip / noolkool – 1/2

Directions

Pre-Preparation

Rinse dal in water then transfer the dal in pressure cooker.
Add turmeric, hing and a drop of oil.
Pressure cook the dal in medium flame for 5 whistles.
Rinse/ peel skin of the veggies.
Chop the veggies.

Cook Kulambu

Heat oil in a pan and add mustard seeds and urad dal.
After the seeds cracked, add curry leaves.
Once leaves pops, add the whole small onion, red chilli and sauté for a while.
Add chopped tomatoes and sauté until mushy.
Now add masala, chilli powder, pepper powder, cumin powder and salt.
Mix everything well then add all the prepared vegetables.
Gently mix the veggies until all the spices well coated over that.
Keep the veggies for 5 minutes in low medium flame.
Transfer all spiced veggies to the pressure cooker with cooked dal.
Adjust salt and water consistency then add chopped cilantro.
Cover the cooker with lid and pressure cook for one whistle in medium flame.
Pongal kaikari kuzhambu ready.
Serve the palakai kuzhambu with rice/ dosa.

Notes

I don’t get sirukilanku (Chinese potato), if you get that use for this recipe.
You may use ladyfinger and mochai Kai too.
If you want cook limited quantity just use 1 tbs of each veggies.