26 Uppuchaar

Uppuchaar is a kuzhambu/gravy. It is a Tirunelveli special dish. It's different than other kuzhambu varieities. Keerai masiyal, dangar(a type of raitha) and uppuchaar are a good combination.

Ingredients:

Tamarind - a lemon size

Brinjal - 2

Lady's finger - 4

Kothavarangai/cluster beans(optional) - few

Salt - 1tbs or to taste

Turmeric powder - a pinch

Hinge - a pinch

Curry leaves

For grinding:

Urid dal -2tbs
Sesame seeds - 1tbs
Methi seeds - 1/2 tbs
Raw rice - 1/2tbs
Red chilli - 6
Hinge - a pinch

For seasoning:

Gingely oil - 1tbs
Mustard seeds
Hinge a pinch
Curry leaves

Method:

1. Cut the vegetables into two or four pieces each.
2. Extract tamarind juice and add salt, turmeric powder, hinge and the cut vegetables. 
3. Allow it to boil till the vegetables get cooked.
4. Dry roast sesame seeds seperately till it splutters. Keep aside
5.  Dry roast urid dal, methi seeds and raw rice.Keep aside
6. Add little seasame oil and roast the red chilli with hinge.
7. Grind red chilli hinge and sesame seeds into fine powder with few curry leaves. Add roasted urid dal, methi seeds and raw rice and grind it to coarse powder.
8. Add gingely oil and season. To this add the ground powder and saute slightly then add it to the tamarind juice with the cooked vegetables. 
9. Allow it to boil for a minute.
10. If the consistancy is not thick enough, take 1tsp of rice flour made into thick paste, add and stir well.

Dangar

Ingredients:
A cup of thick fresh curd
 Dry roasted urid dal powder-1tsp
Salt to taste
coriander leaves
Hinge - a pinch

For seasoning:

mustard seeds - 1,2tsp
hinge- a pinch
Urid dal-1/2 tsp 
Red chilli-1
Green chilli -1 (cut into small bits) 
grated ginger -a pinch
Few curry leaves.

Method:

1. It is a curd pacchadi (raitha).
2. Add a 1tsp of dry roasted urid dal powder to a cup or curd. Add salt to taste. 
3. Season . Add coriander leaves cut into very small pieces.