Cut all the mentioned vegetables into big pieces the way you do for sambhar, except tomato and onion. Cook vegetables by adding salt, water and a small pinch turmeric. Put lady's finger at the last, as it will cook faster.
Take a kadai, fry red chilly, tuvar dal, rice and til by adding 1 tsp oil till the dal turns into light brown.
Take from kadai and keep aside.
Pour some oil (one small cup) in the kadai, splutter mustard seeds.
Add curry leaves, chopped tomato, onion and fry well.
Once vegetables are cooked (3/4), add fried tomato and onion.
Then pour tamarind paste and make it to boil.
Grind coconut and fried items well by adding water.
Pour this paste into the boiling vegetables.
Make it to boil for 5 to 6 seconds.
Garnish with coriander leaves and pudina leaves.
The tasty varuthu araitha kuzhambu is ready.
You can mix it with rice with appalam as side dish and eat.
Note: You can add vegetables which suits with the above vegetables like bell-chilli, cauliflower, coccinea etc.
Bawarchi of the Week
Bridget is an expert in Anglo-Indian food and tries to promote the forgotten dishes of the Colonial Era. She is also known for her cook books with authentic recipes.