Poricha Kozhambu

When you are tired of making sambar or kootu every other day this comes to rescue. It has the ingredients that go into kootu and kozhambu and hence the name. It sure is worth a try if you don't like kootu, like me....hehe.


You need
Vegetables - White pumpkin/snakegourd/ chow chow/ eggplant/ anything that goes into kootu can be used. A medley of 2-3 vegetables can also be used.
Tamarind paste - 1/2 teaspoon
Coconut - 2 tablespoons
Urad dal - 1 tablespoon
Toor dal - 1/2 tablespoon
Pepper corns - 4-5
Red chilly - 1
Cumin seeds - 1 teaspoon
Curry leaves - 4-5
Asafoetida - a pinch
Salt
Turmeric powder
Oil


Method

• In a little oil roast the urad dal, toor dal, pepper corn, red chilly, cumin seeds, curry leaves and coconut until light golden brown.
• Allow to cool and grind this into a fine paste and set aside.  
• In a medium saucepan boil the vegetable that you choose in required water and cook until it is almost done. 
• Now add the tamarind paste and continue to cook for more time. Make sure the vegetable you choose does not get overcooked and squishy.
• Now add the coconut spice paste, salt, asofoetida and mix well. Add water as it might turn thick and bring it to kozhambu consistency.
• Cook on medium heat, mixing between until the raw smell of the spices go away which will take about 8-10 minutes.
• In a separate pan use little oil and temper mustard seeds and curry leaves and pour it over the kozhambu in the end.
• Serve warm over rice.