Ingredients for Ground Paste: Ingredients for Sambar: Ingredients for Tempering: Method: 1. Cut the vegetables into 1 inch size. 2. In a pan, dry roast the chana dal and the fenugreek seeds until a beautiful aroma comes out of it. 3. Also dry roast the red chillies and the freshly grated coconut until golden brown. 4. Dry roast the curry leaves. 5. Add all the above ingredients and then add buttermilk and grind it to a slightly coarse paste. 6. In another vessel, dissolve the tamarind pulp in 2 cups of water. 7. Add the vegetables and bring it to a boil until the raw smell of tamarind disappears and the vegetables get tender. 8. Add a pinch of asafoetida and add salt to taste. 9. Once the water has come to a boil and then add the ground paste. Simmer it for a while for about 5-7 minutes. 10. Garnish it with generous amounts of coriander leaves. 11. For the seasoning, add oil in a small pan. 12. Add the mustard seeds, chana dal, urad dal and jeera. 13. Once the mustard seeds start spluttering and both the dals turn light brown, add them to the Kozambu to temper it. 14. Add curry leaves and asafoetida too at this stage though it is optional. 15. Irupuli Kozambu is ready to be enjoyed hot with rice. Related Articles History of Indian Food Food in Ancient India Food in Vedic Period Recipes in Vedic Period Cuisines of Tamil Nadu Cuisine of Kerala |