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