Soak the tamarind in warm water for 10 - 15 minutes and extract the juice from it, by adding 2 cups of water
Dry roast the urad dal, fenugreek seeds, rice, and red chilies till it becomes golden brown. Once it comes to room temperature, add coconut and little water to make the kuzhambu masala
Add oil to the pan. When the oil is hot, add mustard seeds and fenugreek. Once it splutters, add curry leaves
After waiting for curry leaves 2-3 times add the chopped vegetables, turmeric powder and saute for 3-4 mins
Pour a cup of water, cover and cook till the veggies are 3/4th cooked
Add tamarind extract and salt. Cook till raw tamarind smell goes and vegetables are cooked
Add the ground paste and water; cook for 4-5 minutes
Add jaggery and mix well
Take the curd in a small bowl and mix well. Add the curd and simmer
Cook for a minute in low flame
Add coconut oil and mix well. finally, add the tempering and switch off