Varuthu Aracha Kozhambu

Ingredients

Butternut Squash : 1/2 small, diced

Raw banana (Vazhaikkai) : 1/4, cut lengthwise

Carrot : 1, cut lengthwise

Potato : 1, cut lengthwise

Brinjal : 1, diced

Coconut : 1/4 cup

Sesame seeds (Ellu) : 2 tsp

Toor dal : 2 tsp

Red chillies : 7-8

Fenugreek seeds (Vendhyam) : 1/4 tsp

Asafoetida : 1/4 tsp

Turmeric powder : 1/4 tsp

Tamarind : 1 gooseberry size

Coconut oil : 3 tsp

Vegetable oil : 2 tsp

Curry leaves : 5-6

Jaggery : 1 small gooseberry size

Mustard seeds : 1/4 tsp

Salt to taste

Method

1. In a pan, dry roast sesame seeds till it crackles and keep aside. Take 2 tsp vegetable oil in the same pan and roast toor dal, fenugreek seeds and red chillies till golden brown. Turn off heat and add coconut and saute for a minute. Grind this to a paste with a little water. Add the roasted sesame seeds and grind well again.
2. Meanwhile, boil all vegetables together with salt, tamarind extract and turmeric powder.
3. Add the ground mixture and mix well and bring to a boil.
4. Add jaggery and boil again.
5. In a pan, heat coconut oil and splutter mustard seeds and curry leaves. Add to the kozhambu.
6. Serve hot with rice, dosa or chapathi. Tastes good with toast too!