Ingredients

• Tamarind - 3/4th a lime size
• Salt -1 tsp
• Sambar powder- 1 tbsp
• Toovar dal- 3 tbsp
• Methi (vandhayam) - 1/2 tbsp
• Oil - 2 tbsp
• Asafoetida - to taste
• Black gram dal - 1 tbsp
• Green chillies - 3
• Coconut - 4 to 5 tbsp (grated)
• Curd (preferably sour) - 1.25 cup
• Vegetables:
• Okra - 2 or 3 cut into 3 pieces
• White pumpkin - 6-7 pieces cut into medium size
• For Seasoning:
• Coconut oil - 1 tsp
• Mustard - 1/2 tsp
• Jeera - 1/2 tsp
• Curry leaves
• Coriander leaves

How to Make More Kuzhambu (Buttermilk Sambhar)

• Soak toovar dal in warm water for half an hour. Soak tamarind in 1.5 cup of water and extract the juice.
• Boil tamarind juice with the vegetables till soft along with sambhar powder and salt (can also use vegetables like chow-chow or egg-plant chopped the same way).
• Boil for a few minutes.
• In the meantime, heat oil in a pan and fry methi and when it becomes brown, add asafoetida and black gram dal.
• Add green chillies and saute for a few seconds.
• Drain tuvar dal from the water and add to the green chillies. Fry for a few minutes till the water dries out.
• Remove the contents from fire. Add grated coconut.
• Grind to a paste.
• Blend the curd and the rest of the ground mix and add to the boiling tamarind and vegetables.
• Bring it to boil.
• Garnish with fried mustard, jeera and fresh finely chopped coriander and curry leaves.
• Best when served with steamed rice.