Ingredients:

• For Grinding:
• Methi seeds – 1 tsp
• Red Chillies – 5
• Coconut – 1/2 cup
• For Cooking:
• Tamarind – small portion
• Sweet Pumpkin – 200 g
• For Sauteing:
• Mustard Seeds – 1 tsp
• Urad Dal – 100 g
• Round Red Chillies – 4
• For Garnishing:
• Curry leaves
• Hing powder – a pinch

Method:

1. Grind the above ingredients.
2. Soak a ball of tamarind (to size of small lemon) in water for 10 mins.
3. Squeeze out the juice, strain and cook in medium heat adding few pieces of sweet pumpkin.
4. Once the raw smell of tamarind has gone and the vegetables are cooked, add the ground paste.
5. While keeping the flame low, as the kozhambu starts swirling (with a white layer on top), put off flame.
6. Heat 3 tsp of refined oil in pan.
7. Add 1 tsp urad dal, two round red chillies and 1/2 tsp mustard seed. Once it splits, add it to the kozhambu.
8. Add 1 stem of curry leaf, split in small pieces and sprinkle a pinch of hing powder.
9. Serve hot with idli, rice and vada.
10. Also served cold with kara boondi or roasted papad.

Recipe courtesy of Gita Murthy