Thiruvadarai Kulambu

THIRUVATHIRAI KUZHAMBU: Ingredients: Lentils- ½ cup Tamarind- a lime size Diced snake gourd- 1 cup Diced sweet potato- 1 cup Diced eggplants- 1 cup Diced avaraikkai- 1 cup Diced white pumpkin- 1 cup Diced chow chow -1 cup Diced potato- 1 cup Pachai mochaikkottai- 1 cup Turmeric powder- 1 tsp Crushed tomatoes- 1 cup Slit green chillies- 6 Mustard seeds- 1 tsp Curry leaves- 2 springs Asafetida powder-1 tsp Roast and powder the following: Red chillies-12, coriander seeds- 3 tbsp, black gram- 1 tsp, Bengal gram-1tsp, raw ricw- 2 tsp, peppercorns-10, fenugreek seeds- ½ tsp, shredded coconut- 2 tbsp Enough oil Salt to taste Procedure: Cook the lentils in a pressure cooker.

Soak the tamarind and extract the juice. Pour 5 to 6 cups of water in a deep vessel and heat it. Add all the vegetables with the turmeric powder, enough salt, tomatoes and 6 slit green chillies. When the vegetables are cooked add the tamarind extract and let the kuhambu simmer for some minutes. Add the spice powder and allow the kuzhambu simmer for a few minutes. In a small kadai pour enough oil. Add mustard seeds, and when they splutter add asafetida powder and curry leaves. Pour this on the kuzhambu, mix well and let the kuzhambu simmer for some more minutes.