Ingredients

• For Grinding:
• Methi seeds - 1 tsp
• Red chillies - 5
• Coconut - 1/2 cup
• For Cooking:
• Tamarind - small portion
• Sweet Pumpkin - 200 g
• For Sauteing:
• Mustard seeds - 1 tsp
• Urad dal - 100 g
• Round red chillies - 4
• For Garnishing:
• Curry leaves
• Hing powder - a pinch

How to Make Vendayam Kozhambu

• Grind the above ingredients.
• Soak a ball of tamarind (to size of small lemon) in water for 10 mins.
• Squeeze out the juice, strain and cook in medium heat adding few pieces of sweet pumpkin.
• Once the raw smell of tamarind has gone and the vegetables are cooked, add the ground paste.
• While keeping the flame low, as the kozhambu starts swirling (with a white layer on top), put off flame.
• Heat 3 tsp of refined oil in pan.
• Add 1 tsp urad dal, two round red chillies and 1/2 tsp mustard seed. Once it splits, add it to the kozhambu.
• Add 1 stem of curry leaf, split in small pieces and sprinkle a pinch of hing powder.
• Serve hot with idli, rice and vada.
• Also served cold with kara boondi or roasted papad.