Pongal Festival Special Legumes Curry. Pongal side dish Kuzhambu. Kadhamba Kuzhambu. Kadamba Kuzhambu. Ven Pongal Side Dish. Milagu Pongal Side Dish. Kadalai Curry. Kadalai Kuzhambu.
My parents used to make this curry to go with Pongal(rice dish)recipe only on Pongal day(A festival that falls on Jan 14th). Its a harvest festival. I guess almost all countries have their own harvest festival! Its like giving thanks to natural forces, water, sun, fire…etc which helped them to succeed in their produce.
So the food prepared on this day will be all from fresh produce! Pongal dish(main course, rice dish)calls for raw rice, freshly husked/hand pounded…something city dwellers can’t find!:( So we substitute with ‘plain store bought new raw rice bag’! This dish calls for all legumes and all vegetables(produced during the season), sounds very interesting to me! Absolutely no use of powdered spices/ready made sambar sachets or anything is allowed!:( Again whole cooking episode here takes place under the sun/in a mutram(central open space, in a country house). They use only fire woods and specially build stone stoves for the day…all signifies thanking & living with natural forces! Anyways…Happy Pongal to Everyone!!!
Much like Thiruvathirai Kootu/Ezhu Kari kuzhambu(7 vegetable curry)…but here they use still lot more vegetables + Legumes.
Use 1 or 2 pieces of each vegetables(like potatoes, carrots…)Use just 1 small slice of few vegetables(Yam, pumpkin…). Use 1 fistful of legumes…soak them ahead of preparing, usually overnight!
Mochai(Indian Lima Beans)
Karamani- both large and small variety/white & brown variety(Black Eye Beans/Kidney Beans)
Pattani- both Yellow & Green(Peas)
Kondaikadalai- both Brown & White(Garbanzos)
Pachai Payiru(Green Gram)
Spices for Curry:
Chilies yes 3-6 slitted
Tamarind fresh pods 6-8 shelled & soaked in warm water then de seed, puree
Turmeric 1/2 spoon
Chili powder 2-4 spoons
Peanut Oil/Sesame oil – freshly cold pressed.
Mustard seeds 1 spoons
Cumin seeds 2 spoons
Fenugreek seeds 1/2 spoon
Peppercorns 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Sesame oil few spoons.
In a wide + deep, heavy bottomed vessel, heat oil. Add chilies and wait till it splutters.
Then add all the vegetables + soaked legumes. Saute for few minutes. Then add salt, turmeric and chili powder.
Add tamarind puree to it. Cover and cook till they are done.
In a separate pan, heat oil. Add tempering spices and run this over the curry prepared.
Serve to go with your Ven Pongal or Milagu Pongal.