Ingredients
- Mixed Vegetables – 1 brinjal 1 carrot, 4 okra, butternut squash
- Tamarind water – 3/4 cup
- Turmeric Powder – ¼ tsp
- Buttermilk – 3/4 cup
- Salt – as needed
- Jaggery – a pinch
- Water – as needed
FOR KUZHAMBU MASALA
- Urad Dal – 1/2 tbsp
- Fenugreek Seeds – 1 tsp
- Rice – 1/4 tsp
- Dried Red Chilli – 5
- Coconut – 1/2 cup heaped
FOR TEMPERING
- Coconut Oil – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – a few
Instructions
- ️Dry roast urad dal, fenugreek seeds, and dried red chilies till golden brown.
- ️ Add rice, coconut, and 1/4 cup water; allow to cool.
- ️ Grind the mixture with 1/2 cup of water to a smooth paste.
- ️ Heat oil in a pan. Add mustard seeds and let them splutter, then add curry leaves.
- ️ Add chopped vegetables and turmeric powder; sauté for 2 minutes.
- ️ Add tamarind extract, salt, and butternut squash; cook till the raw tamarind smell disappears and the vegetables are fully cooked.
- ️Add the ground masala paste, additional water, and jaggery; boil well.
- ️ Turn off the stove and add buttermilk; mix gently.
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