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Pongal Kulambu | Kaai Kottu | Pongal Kouttu

Pongal kulambu is specially prepared on the day of ‘Thai Pongal’ – a harvest festival dedicated to the Sun God. This day coincides with the Makara Sankranthi which is celebrated throughout India. Usually, all the country veggies are used to prepare this curry. This kulambu is always paired with all varieties of pongal.

Kulambu is great delicacy in and around my native. Where all the country veggies are used which is paired up with ven pongal ( paal pongal ). The kulambu has a combination of all Kilangu, gourd varieties, beans and neer kai ( water content vegetable ). Kulambu is used for breakfast, lunch and dinner of thai pongal. Give a try to this dish and kick start pongal healthy.

 

Preparation Time : 30 mins

Cooking Time : 30 mins

Total Time : 1 hr


Ingredients :

Veggies each 50 g

Elephant Yam (Seenai Kilangu)

Tapioca (Maravalli Kilangu)

Water Yam (Pidi Kilangu)

Colacasia (Cheppa Kilangu)

Chinese Potato (Siru Kilangu)

Sweet Potato (Seeni Kilangu)

Snake Gourd

Ridge Gourd

Bitter Gourd

French Beans

Broad Beans

Soya Beans

Cluster Beans

Green Peas

Beans

Carrot

Drumstick

Beetroot

Raw Mango

Plantain

Vegetable Pear

Ladies Finger

Radish

Pumpkin

White Pumpkin

Brinjal

Cucumber

Turnip

Knoorkool

Onion

Tomato

Garlic

Coriander Leaves

Chilli


To temper

Coconut Oil - 6 tbsp

Mustard Seed - 1 tsp

Urad dal - 2 tsp

Curry Leaves

Asafoetida - 1/4 tsp

Red Chilli - 3

Coriander leaves - 3 string


To Grind

Snauf - 3 tbsp

Red Chilli - 15

Coriander - 1 tsp


Sambhar Powder - 3 tsp

Thoor dal - 1/2 cup

Turmeric Powder - 1/4 tsp

Garlic - 2 pods

Asafoetida - 1/4 tsp


Method :

  1. Wash all the veggies and chop in same size, for even cooking. Have cut separating each varieties like gourd, kilangu, watery vegetable and beans.

  2. In a pressure pan wash thoor dal add garlic, asafoetida, turmeric powder and 11/2 cup of water. Pressure cook for 2 whistle and simmer cook for 10 mins. Once pressure is released, mash the dal.

  3. In big pressure pan add 4 tbsp of oil and the cut veggies little by little and saute the veggies.

  4. Cook the veggies on medium flame. Allow them to shrink in size. Usually I use to add the kilangu and cook for a while then add the rest of the veggies.

  5. In a kadai dry roast red chilli, snauf and coriander seeds. Once it cools down grind them to fine powder.

  6. When the veggies shrink in size add the mashed dal, freshly ground powder and sambhar powder adjust it to taste. Check for salt taste. Cook for a min this helps the masala to get cooked well with the veggies.

  7. Add around 3 1/2 cup of water and give a nice stir. Pressure cook the veggies for 2 whistle. This helps the veggies to get cooked well.

  8. Once the pressure gets released simmer and cook the veggies to get a semi gravy consistency.

  9. In a kadai add coconut oil once it boils up add mustard seed once it splutters add urdal dal, curry leaves, red chilli, coriander leaves and asafoetida.

  10. Pour the hot mixture into the veggies and give a stir and switch off the stove.

Serve hot with all types of pongal.


Pictorial :

Get ready with all ingredients.

Wash all the veggies and chop in same size, for even cooking. Have cut separating each varieties like gourd, kilangu, watery vegetable and beans.

In a pressure pan wash thoor dal add garlic, asafoetida, turmeric powder and 11/2 cup of water. Pressure cook for 2 whistle and simmer cook for 10 mins. Once pressure is released, mash the dal.

In big pressure pan add 4 tbsp of oil and the cut veggies little by little and saute the veggies.

Cook the veggies on medium flame. Allow them to shrink in size. Usually I use to add the kilangu and cook for a while then add the rest of the veggies.

In a kadai dry roast red chilli, snauf and coriander seeds. Once it cools down grind them to fine powder.

When the veggies shrink in size add the mashed dal, freshly ground powder and sambhar powder adjust it to taste.

Add around 3 1/2 cup of water and give a nice stir. Pressure cook the veggies for 2 whistle. This helps the veggies to get cooked well.

Simmer cook the veggies to get a semi gravy consistency once the pressure is released.

In a kadai add coconut oil once it boils up add mustard seed once it splutters add urdal dal, curry leaves, red chilli, coriander leaves and asafoetida.

Pour the hot mixture into the veggies and give a stir and switch off the stove.

Serve hot with all types of pongal.


Notes :

  • All types of vegetables are added in this kulambu. They are seasonal vegetable which can be got during the pongal, they are mainly added in this kulambu.

  • Pidi Kilangu is one which is got in this season, this gives a great taste to the dish.

  • Tamarind water can be added for days to be maintained. this can be added at the time of adding water.

  • Plantation, raw mango and tomato if adding more this helps to give tangy feel and acts as a preservative.

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