Thiruvadarai kuzhambu

Ingredients:

Pumpkin, Yellow pumpkin, Potato, Carrot, broad beans, Colacasia, Broken beans - 1 bowl

Tuar dal - 1 cup

Turmeric powder - ¼ teaspoon

Dried red chilli - 3

Tamarind - lemon sized ball

Salt - 2 teaspoons

Tempering:

Mustard - ½ teaspoon

Oil - 1 teaspoon

Methi Seeds - ½ teaspoon

Asafoetida powder - a pinch

Roast and Grind to paste:

Chana dal - 4 teaspoons

Coriander seeds - 3 teaspoons

Curry leaves - 5 or 6

Grated coconut - 5 or 6 teaspoons

Method:

1. Cut all the vegetables into big cubes.
2. Add turmeric powder to tuar dal & pressure cook for a 3 to 4 whistles.
3. Heat oil in pan; add red chillies, coriander seeds, channa dal, grated coconut, curry leaves and fry till golden brown.
4. Grind it coarsely in mixie with water.
5. Add water to tamarind and prepare extract.
6. In a frying pan, add salt to the tamarind extract and boil.
7. When the tamarind extract boils, add the vegetables.
8. When the vegetables are cooked, add the ground paste & cooked tuar dal and boil for 5 mins.
9. Add tempering and serve hot with Thiruvadirai Kali.