Saturday, January 17, 2009

Sankranti Pitlay

M2 and me made this Kozhambu for Pongal.We used a whole lot of vegetables for this preparation.This can be kept for two or three days.It has to be boiled frequently.Hence it is also known as eritha Kozhambu
pumpkin-1/2 piece
ash gourd-half a piece
sweet potato-one medium
colocasia-a handful
broken beans-a handful
sabre beans-10
chayote(chow chow)-2
tamarind pulp-a big marble size
green chillies-1
turmeric powder-1/4 tsp
pitlay powder
coconut grated -half
cooked red gram dal-1 cup
For seasoning
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp
curry leaves-a few
oil-a little for frying
For Pitlay Podi:
coriander seeds-3 tbsp
bengal gram dal-3tbsp
red chillies-6
asafoetida- a small block
coconut gratings
Grind all these ingredients to a powder

Method: This is for four or more people. Boil vegetables with salt and turmeric and pitlay podi.Cook till vegetables are soft.Add tamarind extract and boil for 2 mins.Add cooked red gram dal.Thicken with rice flour if necessary.Add fried seasoning.Garnish with curry leaf and coriander leaves.We also made four side dishes pumpkin curry,raw banana curry,sabre bean curry and sweet potato curry.The idea was to have to sweet curries and two hot curries.
This is my submission for Makar Sankranti event.


  1. I will add you to my blog roll next time when I update the list :)

  2. Thank you LG so sweet of you to respond

  3. very good receipe. i shall try it.

  4. Delicious Kuzhambu!!!! Thanks for sending it!!!!


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