Vengaya kara kuzambu

For this recipe seasoning is done in the beginning
For seasoning :

• Till oil - 3 tbspn
• Mustard seeds - 1 tsp
• Channa dal - 1 / 2 tsp

Other ingredients :

• Sambhar powder - 2 tsp
• Tamarind - lemon size [ extract the plup ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Asafoetida - 1 / 4 tsp
• Jaggery - 2 tbspn

Vegetables can be  used :
 [ red pumpkin, brinjal, drumstick cut it in a cubes ]

Grind together :

Grind 1 big onion, 1 big tomato, and 2 table spoon fresh grated coconut in a mixer and keep aside. 

Method :

Heat oil in a kadai, add the ingredients given in order. When channa dal is golden in colour, add sambhar powder and fry for 2 mintues in low flame. Then add any one  vegetables and fry some more time.When the diced vegetables are roasted well add the extracted tamarind plup. Add  salt, turmeric,asafoetida, jaggery and boil well till it is  reduced to 1 / 4 of the quantity. Now add the ground masala with required water and boil well adding curry leaves. When the required thickness is achieved, remove from the gas.Serve with hot rice, papads, wafers, kootu or roasted curry.

This recipe i learnt  from  my  elder  sister  lakshmi.