Fry the fenugreek, urad dhal, raw rice, red chillis
and till seeds in a
little oil till they get a bit red.
Grind the fried stuff along with coconut into a coarse
paste (like you
would do for a sambhar paste). Set aside.
Cut the vegetables into big pieces.
Add 2 cups of water to the tamarind, turmeric, cut
vegetables and some
salt and cook till the vegetables are cooked.
Now add the ground paste and cook for another 3- 4
mins. Bring it to a
boil. Turn of the heat and add the sour butter milk
or curd. Mix well and let it blend with the rest. (The
can curdle at high temperature. To avoid this you can
wait for 5 mins
for the mixture to cool before adding the buttermilk).
Heat a little oil, add 1/4 tsp of mustard to the hot
oil, let it burst.
Then add the curry leaves and toss it immediately into
Cooking time - 1/2 hr.
Tip: If you are using raw tomato for the vegetable and
if the tomato is
really sour you can cut down on the amount of tamarind
used or eliminate