1. Fry the fenugreek, urad dhal, raw rice, red chillis and till seeds in a little oil till they get a bit red.

2. Grind the fried stuff along with coconut into a coarse paste (like you would do for a sambhar paste). Set aside.

3. Cut the vegetables into big pieces.

4. Add 2 cups of water to the tamarind, turmeric, cut vegetables and some salt and cook till the vegetables are cooked.

5. 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 buttermilk/curd can curdle at high temperature. To avoid this you can wait for 5 mins for the mixture to cool before adding the buttermilk).

Seasoning:

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 the kozhyambu.

Cooking time - 1/2 hr.
Serves 4.

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 tamarind completely.