Ingredients

• 4-5 small eggplants, diced, or 1/2 large one, diced
• 1 cup - of red pumpkin, diced
• 1 medium potato, diced
• 1 sweet potato, diced
• 1 plantain, diced
• 3/4 cup - okra, cut into 1 cm rings
• 3/4 cup - green beans, cut into 1/2-inch piece
• 1 large lemon-sized ball of tamarind
• 1 tbsp - sambar powder
• 1 cup - masoor dal or pink lentils, cooked until tender (you can substitute with tuvar dal)
• For the ground masala:
• 1 tsp - canola oil (or any other vegetable oil except olive)
• 1/4 cup - coriander seeds
• 1/8 cup - channa dal or Bengal gram
• 3 red chillies (use more if you like more heat in your kuzhambu)
• 1 cup - coconut milk

How to Make Ezhukari Kuzhambu

• Soak tamarind in 1 cup of water for a few minutes. Extract the juice by crushing the tamarind between your fingers.
• Fry the coriander seeds, channa dal and red chillies in the oil until lightly golden and then grind into a fairly smooth paste with the coconut milk, adding a little water if necessary.
• Cook all the vegetables until they are almost tender.
• Put the vegetables into a large saucepan over medium heat.
• Add the tamarind water and cook for another 2-3 minutes.
• Now, add the cooked dal, sambar powder, and the ground masala paste.
• Give it all a good stir and allow it to come to a boil.
• Add salt to taste. If the kuzhambu is too thick, add some water.
• Let the kuzhambu cook on a low heat for about 10 minutes.
• Turn off heat, and add the tempering.
• For the tempering:
• Heat 1 tsp canola or other vegetable oil.
• Add to it one generous pinch of asafoetida, one tsp mustard seeds, 1/2 tsp fenugreek seeds and 10-15 curry leaves.
• When the mustard seeds crackle, take off the heat and add to the kuzhambu.
• Garnish the kuzhambu with coriander leaves. Serve hot with rice and poppadum.
• Recipe Courtesy: Holy Cow Vegan