PONGAKKOZHAMBU

This is the kozhambu done on PONGAL festival as a side dish for Vennpongal . It is actually Pongal Kozhambu but told as pongakkozhambhu. This is slightly watery with lots of vegetables in it. We don't grind in Ammi or Ural on Pongal day. ( Not asked for the reasons, but elders have told about it.). Sambhar powder is used in this kozhambhu, with a slight variation to the normal kozhambhu and it has its own aroma. Goes well with pongal. This is my grandma's and mom's version.

INGREDIENTS:

Tamarind - lemon size
Mixed green vegetables- Brinjal, Carrot, avarakkai etc. - 2 cups
Toor dhal - 1 tablespoon
Salt - as per taste
Oil - 2 tablespoons
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp.
Jeera - 1 tsp.
Turmeric powder - 1/4 tsp.
Sambhar powder - 1 1/2 tsp.
Green chillies - 3
Hing
Curry leaves - few

METHOD:

Soak tamarind in lukewarm water, squeeze, filter and keep aside.

Pressure cook toor dhal with a pinch of turmeric powder . Chop all the vegetables to big pieces.

In a heavy bottomed pan, heat oil, add mustard seeds. When it splutters, add urad dhal, turmeric powder, green chillies, curry leaves and hing. When golden brown, add jeera, saute for 5 - 10 seconds, add all the vegetables and saute for 5 minutes. Now add the tamarind water, sambhar powder, salt and mashed toor dhal. Allow it to boil till tamarind diffuses its raw smell. Serve hot with pongal.
Sending this to EC's Festive treat event.
and to It's a vegan world - Indian hosted this month by Erbe in cucina an event started by Vaishali of Holy Cow