Ingredients:

• 1/4 tsp – Fenugreek
• 1 tsp – Urad Dal
• 3 tsp – raw Rice
• 4 – dried red chilli, small
• 2 tsp – til seeds (optional)
• 1/2 – coconut, grated
• 1 small ball – Tamarind (the size of a gooseberry) or 3/4 tsp – Tamarind paste
• 1/2 to 3/4 cup – sour buttermilk/curd
• 1 tsp – Turmeric
• Salt to taste
• Curry leaves and mustard for seasoning
• Few vegetables (drumstick/ash gourd/Lady’s finger/Brinjal/Colocasia/raw tomato)

Method:

1. Fry the fenugreek, urad dal, raw rice, red chillies and til seeds in a little oil till they get a bit red.
2. Grind the fried stuff along with coconut into a coarse paste (like you would do for a Sambar paste). Set aside.
3. Cut the vegetables into big pieces.
4. Add 2 cups of water to the tamarind, turmeric, cut vegetables and some salt. Cook the vegetables.
5. Add the ground paste and cook for another 3-4 mins. Bring it to a boil.
6. Turn off the heat and add the sour butter milk or curd.
7. Mix well and let it blend with the rest (The buttermilk/curd can curdle at high temperature. To avoid this you can wait for 5 mins for the mixture to cool before adding the buttermilk).
8. For seasoning: Heat a little oil, add 1/4 tsp of mustard to the hot oil, let it burst.
9. Then add the curry leaves and toss it immediately into the Kozhyambu.

Recipe courtesy of Sify Bawarchi