Chettinad Kara Kuzhambu

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Recipe

Ingredients

1 cup	tamarind
2 tablespoons	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 pinch	asafoetida
10	curry leaves
2 medium	onions, finely chopped
2 medium	tomatoes, finely chopped
1 teaspoon	turmeric powder
2 tablespoons	red chili powder
1 tablespoon	coriander powder
1 cup	mixed vegetables (eggplant, drumstick, okra)
1 cup	water
1 teaspoon	salt
2 tablespoons	grated coconut
1 teaspoon	fennel seeds
1 teaspoon	peppercorns
2	dried red chilies

Instructions

1. 1 Soak the tamarind in warm water for 15 minutes, then extract the juice and set aside.
2. 2 Heat sesame oil in a pan and add mustard seeds. Once they splutter, add fenugreek seeds, asafoetida, and curry leaves.
3. 3 Add the chopped onions and sauté until they turn golden brown.
4. 4 Add the tomatoes and cook until they become soft and mushy.
5. 5 Mix in turmeric powder, red chili powder, and coriander powder. Stir well.
6. 6 Add the mixed vegetables and sauté for a few minutes.
7. 7 Pour in the tamarind juice and water. Add salt and bring to a boil.
8. 8 Reduce the heat and let it simmer until the vegetables are cooked and the oil separates.
9. 9 In a blender, grind grated coconut, fennel seeds, peppercorns, and dried red chilies into a smooth paste.
10. 10 Add the coconut paste to the simmering kuzhambu and cook for another 5-7 minutes.
11. 11 Adjust salt if necessary and remove from heat.