Thengai Venthaya Kuzhambu



Vegetables – Carrot/Drumstick/Jackfruit seeds
Tamarind – Big lemon size
Udad dal – 1 tsp
Methi seeds – 1 tbsp
Grated coconut – 1 cup
Red chillies – 3
Mustard seeds – 1 tsp
Turmeric powder – a pinch
Hing – a pinch
Curry leaves – a handful
Jaggery to taste
salt to taste
Coconut oil – 1 tsp

Soak Tamarind in water and extract the tamarind juice.
Boil the vegetables and keep it aside.

In a small fry pan, roast 2 red chillies,methi seeds and Udad dal.
Grind them along with coconut to a smooth paste.

In a broad vessel, add Tamarind juice,Jaggery and salt.Cook  till raw smell of Tamarind goes away.
Add the ground paste along with some water and cook it for 5 minutes.
Add the boiled vegetables and cook it till the gravy reaches sambar like consistency.

In a small fry pan, add coconut oil. Once oil is hot, add mustard seeds,hing,Red chillies ,turmeric and curry leaves and fry well.

Pour over the gravy and serve it along with rice.


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