Pongal mochai kuzhambu recipe
With fresh harvest, that veggie-loaded kuzhambu is a popular village recipe. It tastes so good with pongal.
how much puli should I use for the Kuzhambu recipe?
Though it is a puli kuzhambu (tamarind-based) recipe, the sourness of this particular Kuzhambu is from tamarind and tomatoes. The amount of tamarind depends on the sourness of the tamarind and tomatoes you use So Adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind based dishes ttps://youtube.com/playlist?list=PL3zYDDQHDMSvGFsFp6gDGFDGnZzXpeEEi
What kind of vegetables should I use?
I have used brinjal, drumstick, yellow pumpkin, sweet potato, potato. You can use any vegetables of your choice. for thatta payiru kulambu. You can add broad beans, field beans, or any other vegetables of choice.
Replacement for sambar powder
You can use chili powder, coriander, and pepper powder instead of Sambar powder. I have used homemade sambar powder. Adjust according to your taste
Color of the puli kuzhambu
the color of the Kuzhambu depends on the sambar powder you use, tamarind, tomatoes, etc.
shelf life of Kuzhambu
puli based Kuzhambu variety generally stays good for 3-4 days
What should be the consistency of kara kuzhambu?
Adjust the water according to the consistency you desire.
Can I skip onion and garlic?
Traditionally onion and garlic are added for village-style kulambu according to your taste.
PRESSURE COOKER RECIPES
KUZHAMBU VARIETIES WITH TAMARIND
Ingredients
Pressure cook
To grind
3 tablespoon coconut 1/4 teaspoon fennel seeds
Kuzhambu
1 tablespoon + 1/2 teaspoon sesame oil 1/4 teaspoon mustard seeds Curry leaves 7 garlic 15 small onion 1 tomato 1/8 teaspoon Turmeric powder Jaggery pinch required Salt 1/2 tbsp sambar powder 1 + 1/2 cup water 1/2 cup thin tamarind extract
How to make pongal kuzhambu with step by step pictures
First, soak dries mochai in hot water and pressure cook. The number of whistles depends on the soaking time
Add oil to a 2-liter pressure cooker and turn on the stove to medium flame
Furthermore, add mustard seeds and fenugreek seeds; let them splutter
Add onion, garlic, and curry leaves; mix well and saute till onion turns translucent
Add tomatoes and mix well; cook till they turn mushy
Furthermore, add mixed veggies and give a quick mix
add turmeric powder, sambar powder, coriander powder, and salt; mix well and cook for 3 minutes
Furthermore, add jaggery, cooked mochai, tamarind water, 1/4 cup of cooked water, and 1/4 cup of water; bring to boil
Close the cooker and pressure cook for 2 whistles; do a natural pressure release
Finally, add water and bring to a boil; turn off the stove
