This dish is usually prepared along with a kind of rice porrdige called “Kali”. On the auspicious day of Lord Shiva’s Celestial Dance, generally falling in the month of December(winter season). In south India, we cook these two dishes and offer to the Lord and eat. This dish contains so many vegetables that are grown in plenty just after the monsoon season. So, naturally fresh & seasonal vegetables are consumed.
Kozhambhu is normally a gravy based on a broth made with tamarind, urad dhal and thuvar dhal, and can include vegetables. This recipe is enough for 6 - 7 people.
- Soak the tamarind in water. Wash and cut the vegetables into medium sized pieces. In a pan dry roast the coriander seeds, dry red chilli, Thuvar dhal, sesame seeds, urad dhal and raw rice. Now grind this with three- quarters of grated coconut into a nice paste with little water. Keep it aside.
- Squeeze the juice out of the soaked tamarind (about 800ml). In a thick bottomed vessel boil this liquid while adding the turmeric powder.
- While the mixture is boiling, add the cut vegetables and close it with a lid. After the vegetables are half cooked, add salt. Make sure the vegetables get cooked until they are soft and then add the ground paste. Then allow to boil for two minutes more. Take care that the bottom of the vessel does not get burnt. At the end, add the jaggery and curry leaf. This is the Thaalaga Kozhambu.
- For the dressing heat 2 teaspoon of sesame oil in a pan. Add mustard seeds and when they pop up, add the balance of the grated coconut. Roast until it turns light brown with a very good aroma.
- Put this into the Thaalaga kozhambu and eat with cooked rice,roti/chappathi, even with bread.
100grm each of pumpkin, cooking banana, brinjal, sweet potato, potato, long beans, avarakai (flat beans) in total about 700-800gms
1 medium size coconut grated
1 tablespoon coriander seed
2 tablespoon thuvar dhal
1 tablespoon sesame seed
6-7 dried red chilli
2 tablespoon urad dhal
1 tablespoon raw rice
1 teaspoon turmeric powder
2 teaspoon salt
2 teaspoon jaggery
2 teaspoon mustard seed
3 teaspoon sesame oil