Thengai Arachcha Kozambhu

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

Ingredients

• Puli - lemon sized ball
• Coconut - 3 bsp grated
• Red chillies 5-6
• Urad dal - 1 ½ - 2 tsp
• Maavu, rice or atta ½ tsp
• Methi ½ - ¾ tsp
• Oil 1 tsp
• Parangikkai 250 gms cut into largish chunks
• Salt to taste
• Haldi ¼ tsp

For the tadka

• Oil 2 tsp
• Mustard 1 tsp
• Curry leaves

Method

1. A tsp of oil. Fry the red chillies, methi and urad dal until golden and aromatic. Remove from fire and leave to cool.
2. Put the pumpkin in the kadai with some water and cook until done.
3. Add the tamarind water, haldi and salt and simmer for 8-10 mins.
4. Meanwhile grind the coconut and fried dal, chillies and methi coarsely with very little water. Add ½ tsp atta or rice flour also to this.
5. After the raw small has gone from the tamarind water,(8-10 mins), add the paste and bring to a boil.
6. Cook for 5 mis and take off the heat.
7. For the tadka - heat the oil. Add the mustard and when it splutters, add curry leaves also. Pour over the Kozambhu.
8. This Kozhambu can be made with pooshinikkai, vendakkai etc also

Source: namma-veetu-samayal