PONGAL KUZHAMBU / RED PUMPKIN , BLACK EYED BEANS GRAVY / ARASANI THATTAPAIRU KUZHAMBU

Hi All,

PONGAL KUZHAMBU..One of my viewer friend Ms.Kanimozhi asked me about Pongal kuzhambu before Pongal but I was not able to post the recipe earlier.So Iam posting after pongal ,Sorry Kanimozhi for late post😁.

Pongal kuzhambu recipe varies from region to region and state to state but this kuzhambu is traditional kuzhambu which we make exclusively during second day of pongal(maatu pongal).

My grand ma makes this kuzhambu amazingly in our farm house in open pot with firewoods ,she make with hand ground masala and will be cooked by slow cooking process so I say this kuzhambu made by her was the best I ever tasted.

I tried to bring the same taste and got 80% success but still 20% I cannot match her.

Happy to share the recipe with you too,

SERVINGS : 4 members.

INGREDIENTS :

Red pumpkin – 1/4 kg ( about 3 cups).

Black eyed beans/Karamani/Thattapairu– 1/2 cup.

Onions – 1 no ( medium sized).

Mustard – 1/4 tsp.

Curry leaves – a sprig.

Coconut oil – 1 tsp.

Tamarind – lemon sized.

Salt – as required.

TO GRIND :

Onions – 3 no ( big).

Dry red chillies – 5 nos.

Garlic – 10 pods.

Curry leaves – a sprig.

Turmeric powder – 1/4 tsp.

Cumin – 1 tsp.

Coriander powder – 3 tsp.

Coconut – 3 tsp.

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METHOD :

1. Soak black eyed beans in water overnight ( about 6 hours) , boil soaked beans with enough water,1/2 tsp salt for 5 whistles or till cooked soft.
   
2. Take 5 tsp of boiled beans separately and crush coarsely and keep it aside.
   
   
3. Chop onions and pumpkin to medium sized pieces.
4. Soak tamarind in warm water for 10 mins and extract juice ,discard the pulp.
   
5. Grind the grinding ingredients to fine paste with little water.

   

   I missed coconut in photo...
6. In a wide pan boil pumpkin with 1 cup of water ,1/2 tsp salt till soft.
   
7. Then add tamarind water,ground masala and boil for 5 mins.
   
   
8. When the gravy starts boiling add boiled beans , crushed beans paste , check for salt and boil till the gravy reaches required thick consistency.
   
9. In a small pan heat oil , followed by mustard , curry leaves , onions and saute till brown and add it to boiling gravy.
   
10. Give a quick mix and switch off the flame.
    
11. Let the kuzhambu rest for few hours for the flavours to blend well.
12. Serve with hot rice .I love this kuzhambu with idli and dosa ,it tastes divine with them.
    

NOTES :

1. Coconut oil is best for this gravy so pls use it.
2. Cook the entire gravy in medium or low flame to give perfect taste.
3. The kuzhambu tastes best when rested for 3 to 4 hours so after cooking let the kuzhambu rest for at least 3 hours.
   
   
   

HAPPY COOKING!!