PONGAL KUZHAMBU

Pressure cook 3 handfuls of lentils. Soak a small orange size of tamarind in warm water. Extract the juice after ½ hour. Roast a handful of boiled rice, 1 tbsp of raw rice, 1sp of cumin seeds, 1sp of peppercorns and 1sp of aniseeds in a dry pan to a nice brown colour. Grind them to a nice powder. For this kuzhambu, 6 important vegetables are needed. Add a handful of chopped tomatoes, a handful of avaraikkai[cut into 1” pieces], a handful of red pumpkin pieces[cut into 1” pieces], 2 handfuls of sweet potatoes[cut into 1” pieces], a handful of brinjal pieces[cut into medium pieces], 2 raw bananas[cut into cubes] and most importantly 2 cups of mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt and 1 tsp of turmeric powder. When the vegetables are half done, add the tamarind juice, 2tbsps of chilli powder and 1 tbsp of coriander powder. After cooking them for some minutes add the dhal and mix well. Again cook for a few minutes. Now add the powder and mix well. Add 1 cup of shredded coconut and mix well. Cook under slow fire for 5 minutes. Garnish with curry leaves.