Chettinad Kara Kuzhambu

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Recipe

Ingredients

	1 cup	Tamarind , pulp
	2 tablespoons	Sesame oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	1 pinch	Asafoetida
	10	Curry Leaf
	2 medium	Onion , finely chopped
	2 medium	Tomato , finely chopped
	1 teaspoon	Turmeric powder
	2 tablespoons	Red chili powder
	1 tablespoon	Coriander powder
	1 cup	Mixed Vegetable , eggplant, drumstick, okra
	1 cup	Water
	1 teaspoon	Salt
	2 tablespoons	Coconut , grated
	1 teaspoon	Fennel Seed
	1 teaspoon	Black Pepper , to taste
	2	Red Chili , dried

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.