Hi everyone! Welcome back to JerryJo Cooking!
Today, we’re diving into a flavorful and hearty recipe—Pongal Kuzhambu! 🍲 Let’s get started with the ingredients you’ll need:
Dal:
Toor dal - 1 cup
Roasted moong dal - 1/2 cup
Chana dal - 1/4 cup
Roasted green gram - 1/2 cup
Soaked mochai (overnight) - 1/2 cup
Soaked white channa (overnight) - 1 cup
Tubers (Kizhangu):
Senai kizhangu (Yam)
Valli kizhangu
Seppa kizhangu
Siru kizhangu
Pidi kizhangu
Urulai kizhangu (Potato)
Vegetables:
Carrot
Beans
Broad beans
Chow chow
Drumstick
Snake gourd
Capsicum
Cucumber
Brinjal
Bittergourd (optional)
White pumpkin
Yellow pumpkin
Vazhakkai (Plantain)
Radish
Mango
Kothavarangai
Green chillies - 3
Tomatoes - 3
Dry Masala:
Whole red chillies - 15
Curry leaves
Fenugreek seeds - 1/2 tsp
Coriander seeds - 3 tbsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Peppercorns - 2 tsp
Chana dal - 2 tsp
Roast and blend these spices into a fragrant masala mix.
For the Curry:
Tamarind
Salt (as required)
Water (as required)
Turmeric powder - 1/4 tsp
Sambar powder - 2 tbsp
Chilli powder - 1 tbsp
Small onion & grated coconut (blend into a coarse mixture)
Coriander leaves (for garnish)
For Thalippu (Tadka):
Gingelly oil
Mustard seeds
Urad dal
Fenugreek seeds
Small onions
Curry leaves
Hing
Red chillies
Cooking Steps:
Pressure cook all the dals and tubers for 5–7 whistles.
Cook the veggies and combine them with the cooked dals.
Follow the video for detailed step-by-step instructions on preparing the masala and assembling the curry.
Happy Cooking! Don’t forget to like, share, and subscribe for more delicious recipes! 😊
Music: Story
Musician: Super trap records
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