Pala-Kai or Pongal Kuzhambu (Mixed Vegetables Gravy)

Serving: 2 |Type: Kuzhambu


Mixed Country Vegetables -1 ½ cups (cubed)
Onion -1 small(diced)
Tomato -1 Big (diced)
Garlic -3 pods (diced)
Chili Powder -1tsp
Coriander Powder -2tsp
Turmeric Powder -¼tsp
Tamarind Paste -2tbsp
Salt -to taste
Water -2 or 3 cups
Coriander Leaves -2tsp (optional)



Sesame oil -3tbsp
Mustard Seeds -1tsp
Urad Dhal -½tsp
Fenugreek Seeds -¼tsp
Red Chili -1
Curry Leaves -few


  1. Mixed vegetables like eggplant, raw banana, sweet potato, broad beans, red pumpkin, black yam, pacha mochai, all vegetables cubed and a total of 1 ½ cups of all the vegetables. ( Tradition 7 vegetables or 9 vegetables are used together).
  2. Take a heavy bottom vessel, heat with oil add seasonings fry without burning.
  3. Add onion and garlic sauté about 1 minute add tomato, salt and turmeric sauté well until tomato get mashed.
  4. Add the vegetables sauté for 5 minutes on medium flame.
  5. Now add chili and coriander powder mix well and then add tamarind paste and water.
  6. Boil it until all the vegetable gets soft. Turn off the stove.
  7. Garnish with Coriander leaves.
  8. Sever it with plain pongal.


1. You can add 1/4 cup of cooked and mashed thoor dhal, for extra thickness.

2. Some places they do not add seasoning to the kuzhambu, this depends according to your family practice. Therefore you avoid adding seasoning to the kuzhambu. Just start by mixing all of the ingredients in a big pot and top it off with  a big spoon of oil and curry leaves. Allow the vegetables to cook until it gets soft and the kuzhambu gets thick.

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One Response to “Pala-Kai or Pongal Kuzhambu (Mixed Vegetables Gravy)”

  1. sangs says:

    Thank you Vishala for posting thz Pongal Kaai Kolambu recipe.
    My hubby loved it

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