Pongal Puli Curry

Pongal Puli Curry

Category: Breakfast

Cuisine: South Indian

Tangy Pongal Puli Curry: Tamarind-infused South Indian dish with lentils, veggies, and spices. A festive blend of flavors.
- By Divya


Pumpkin – 5 pieces

Potato – 1 nos

Raw banana – ½

Broad Beans/ Avaraikai – 5 nos

Sweet potato – 2 nos

Brinjal – 1 nos

Drumstick – 6 pieces

Small onion – 15 nos

Tomato – 2 nos

Tamarind water – ½ cup

Garlic – 4 nos crushed

Mustard seed – 1 tsp

Fenugreek seed – 1 tsp

Oil – 3 tsp

Chilli Powder – 2 tsp

Curry leaves – few

Jaggery – ½ tsp

Salt – As per taste

Water – 1 cup

Asafoetida – 1 pinch

Preparation Time: 25 min

Cooking Time: 30 min


Chop vegetables into bite sized pieces. Rinse it well and set aside.

In a bowl add tamarind and water then squeeze well to extract juice, keep aside.

Heat oil in a kadai add mustard seed, fenugreek seed, curry leaves let it splutter.

Then add garlic and onion, saute till transparent.

Then add tomatoes saute till mushy.

Add mixed vegetables, spice powders and required salt.

Add water and mix well, bring it to boil for 5 mins. In between open and mix. Check if the veggies are cooked.

Add tamarind water and boil until the gravy becomes saucy and thick.

Serve this kulambu with paal pongal and enjoy.

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