mixveg kuzhambu

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the kuzhambu gravy:
•1.5 cups diced mix vegetables
•1 or 2 drumsticks, peeled and chopped in 2 to 3 inches batons
•9 to 10 pearl onions or shallots or 1 medium to large onion, diced
•1 medium tomato, chopped
•½ tsp mustard seeds
•1 tsp urad dal
•8 to 10 curry leaves or 1 sprig of curry leaves
•¼ tsp turmeric powder
•½ tsp red chili powder
•½ tbsp tightly packed tamarind soaked in ½ cup of hot water for 30 minutes
•1.5 cups water
•2 tbsp oil
•salt as required
for roasting & grinding to paste:
•3 tsp coriander seeds
•¼ tsp fenugreek seeds
•¼ tsp black pepper
•½ tsp cumin
•½ cup chopped coconut or grated coconut
•½ to ⅔ cup water for grinding
INSTRUCTIONS
1.heat a small pan and add the following spices - 3 tsp coriander seeds, ¼ tsp fenugreek seeds, ¼ tsp black pepper, ½ tsp cumin seeds
2.stirring often, dry the roast spices till fragrant. keep aside and allow the roasted spices to cool.
3.meanwhile in a small bowl, soak ½ tbsp tightly packed tamarind soaked in ½ cup of hot water for 30 minutes.
4.add the roasted spices in a grinder jar along with ½ cup grated coconut or chopped coconut
5.add ½ to ⅔ cup water and grind to a smooth paste. keep aside.
6.quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. also chop the other veggies.
7.heat 2 tbsp oil in a pan.
8.lower the flame and add ½ tsp mustard seeds & 1 tsp urad dal.
9.on a low flame crackle the mustard seeds and brown the urad dal.
10.add the 9 to 10 pearl onions or shallots and curry leaves. stir and saute for a minute.
11.then add chopped tomato. stir and saute till the tomatoes soften.
12.add the chopped veggies. add ¼ tsp turmeric powder and ½ tsp red chili powder.
13.stir well and saute the veggies for a minute or two.
14.add 1.5 cups water. also add salt as required.
15.stir and cover the pan. on a low to medium flame simmer the veggies, till they are almost cooked.
16.squeeze the tamarind extract from the soaked tamarind.
17.once the veggies are cooked, add the tamarind extract.
18.add the ground coconut and roasted spice paste. stir very well.
19.simmer for 7 to 8 minutes on a low flame without the lid.
20.serve vegetable kuzhambu with steamed rice or even with idli or dosa.