Pongal Kuzhambu

Pongal Special !!

A VERY VERY AROMATIC Curry !!

This gravy is a super match with all kinds of Pongal. This curry holds a lot of my childhood memories, as my grand mother used to make it.In the village being harvest time fresh organic vegetables ,especially pumkin & broad beansbeans which is used in this .

Serves : 4

Cooking Time : 40 min

Ingredients :

Cooked toor dhal 1 cup

Cooked broad beans 1 cup

Mixed vegetables 1 cup

Tamarind extract 2 tbsp

All spice leaf 2 ( optional )

Asafoetida ¼ tsp

Mustard and urad dhal ¼ tsp ( each )

Onion 1

Tomato 1

Oil & ghee 3 tsp

Salt to taste

Fry in oil & grind to a paste :

Red chilly 6

Small onions 10

Garlic 6

Ginger ½ “

Coconut 2 tbsp

Coriander seeds 1 tbsp

Curry leaves a few

Cumin ½ tsp

Method :

In a heavy bottomed vessel heat oil add mustard ,urad dhal , all spice leaves.

Add onions ,let it change colour.

Add tomatoes ,allow it to get mushy.

Add the ground paste and give it a stir .

Add the mixed vegetables and stir.

Now time to add cooked broad beans and give it a mix.

Add cooked toor dhal , tamarind extract and salt ,give it a stir.

Close and cook till vegetables are soft.

If raw smell still persists ,let it boil for few minutes.

Garnish with coriander leaves.

Drizzle ghee on top.( optional )

Serve hot with pongal / dosa /idly /rice