There is something very exotic with all our regional names for various dishes we make in India….. one particular name that has fascinated me was the Vetthukozhumbbu ( vettu-kozhumb-bbu ) which is basically a classic Iyer recipe for chilli ( vettal) and tamarind based gravy ( kozhumbu). A regular member of Kalpa Sundar’s kitchen and one of my favourite.
Sharing the recipe below, easy, tangy and yummy….
Chop pumpkin into chunky pieces.
Heat oil. Add mustard seeds, dried red chillies, curry leaves, sesame seeds, chana Dal , hing and methi powder.
Add pumpkin pieces and salt.
Add tamarind concentrate .
Add a spoon of sambaar powder.
Add jaggery to taste.
Stir well and serve with hot rice or chapati.