Vetta kozhambu

This is a South Indian Brahmin dish. Its actually vattal kozhambu, the vattals being salted and spiced dried brinjal or black night shade(manathakkali in Tamil). The other veggie options are drumstick or pearl onions or yellow pumpkin. This vetta kozhambu has pearl onions and yellow pumpkin.

I have a HUGE crushing weakness for vetta kozhambu. And please note, my mom makes the best vetta kozhambu ever.

Ingredients
Tamarind extract of gooseberry sized ball.
Sambar powder 2 tsp.
Asafoetida a pinch
Salt to taste
Pearl onions peeled 10
Cubed yellow pumpkin 1/2 cup
Mustard seeds, fenugreek seeds
Til oil 1 tsp
Curry leaves a few
Jaggery to taste
Rice powder if needed.

Method

1. Heat oil in kadai. Once hot, burst mustard, fenugreek seeds, asafoetida, pearl onions and saute.
2. Once onions are transparent, switch off gas. Add the sambar powder and stir for 2-3 seconds. Take good care that the powder is not burnt.
3. Immediately pour the tamarind extract, salt, pumpkin and switch on gas. Cook covered till pumpkin is cooked. 
4. Adjust, salt, water and sambar powder. If sambar powder is less, fry more separately and add. 
5. Add jaggery, curry leaves and simmer for few minutes. If the kozhambu is too watery, mix some rice powder in a tbsp of the gravy and add along with jaggery.

Serve hot with rice, payatam parupu, cabbage thoran.