PONGAL KUZHAMBU / PONGAKKUZHAMBU

This kozhambu is done on PONGAL festival as a side dish for Vennpongal . It is actually Pongal Kuzhambu, coloquially told as pongakkozhambhu. This is slightly watery with lots of vegetables in it. This recipe slightly varies from the normal kuzhambhu and it has its own aroma with the country vegetables available during the season. This is my grandma's and mom's version.

INGREDIENTS:

• Tamarind - lemon size
• Mixed green vegetables, preferably country vegetables - 2 cups (Any vegetable can be used)
• Toor dhal - 1 tablespoon
• Salt - as per taste
• Oil - 2 tablespoons
• Mustard seeds - 1/2 tsp.
• Urad dhal - 1 tsp.
• Jeera - 1 tsp.
• Turmeric powder - 1/4 tsp.
• Sambhar powder - 1 1/2 tsp.
• Green chillies - 3
• Hing
• Curry leaves - few

METHOD:

1. Soak tamarind in lukewarm water, squeeze, filter and keep aside.
2. Pressure cook toor dhal with a pinch of turmeric powder. 
3. Chop all the vegetables to big pieces.
4. In a heavy bottomed pan, heat oil, add mustard seeds. 
5. When it splutters, add urad dal, turmeric powder, green chillies, curry leaves and hing. 
6. When golden brown, add jeera, saute for 5 - 10 seconds, add all the vegetables and saute for 5 minutes. 
7. Now add the tamarind water, sambhar powder, salt and mashed toor dhal. 
8. Allow it to boil till tamarind diffuses its raw smell. Serve hot with pongal.