20. Killi thirumari parupu kuzhambu

This is a modified form of parupu kuzhambu, Vegetables like brinjal and okra(both or any one) or drumstick can be used.

Ingredients: 
Toor dal - 1 cup
Chopped vegetable - 1 cup
Tamarind - 1 lemon size
salt - 1tbs
Hinge - a pinch
Turmeric powder - a pinch
Curry leaves

For grinding:
Channa dal - 1tbs
Daniya - 1tbs
Hinge - a pinch
Fresh curry leaves - few

For seasoning:
Oil - 1tbs
Mustard seeds - 1/2 tsp
Red chilli - 7 ( broken)
Methi/vendhayam - 1tsp
Hinge - a pinch
Curry leaves

Method:

1. Dry fry the items given under grinding and make it a coarse powder. Leave it aside.
2. Pressure cook the dal.
3. Extract 3 cups tamarind juice and cook the chopped vegetable in it adding turmeric powder, hinge, curry leaves and salt.
4. Smash the cooked dal and mix the ground powder.
5. Season the items and add the mixture and tamarind juice with cooked vegetables. Allow it boil.

19. Vendhaya kuzhambu

Vendhaya kuzhambu is a simple gravy and a good combination with keerai masiyal and brinjal or other fried vegetables,

Ingredients: 
Chopped brinjal and okra/lady's finger - 1/2cup
Tamarind - a lemon size
Salt - 1tbs
Turmeric powder - a pinch
Fresh curry leaves - few
Hinge - a pinch
Rice flour - 1 tbs

For seasoning:
Mustard - 1/2 tsp
Toor dal - 1tsp
Channa dal -1tsp
Methi/ vendhayam - 1tbs
Hinge - a pinch
Gingely oil - 1tbs
Red chilli - 8

Method:

1. Extract 3cups of tamarind syrup and leave aside.
2. Heat the oil in a kadai add mustard. After it splutters add broken pieces of red chilli, toor dal, channa dal, methi and hinge.
3. Fry till the dal turns dark brown and add half of the curry leaves and the chopped vegetables.
4. Saute fora while and add turmeric powder followed by tamarind paste , salt, hinge and rest of the curry leaves.
5. Allow it to boil till the vegetables get cooked.
6. Add rice flour paste to get a thick consistency.

Thengai kuzhambu

Thengai kuzhambu is a simple side easy to do and very tasty with any vegetable curry. Vegetables like lady's finger, brinjal, capsicum, drum stick and ash guard can be used.

Ingredients:
Vegetable pieces - 1 cup.
Turmeric powder - a pinch
Rice flour - 1tbs
Salt - 1tbs

For grinding:
Grated coconut - 1 cup
Cumin seeds(jeera) - 1/2tsp
Daniya seeds (coriander seeds) - 1/2tsp
Red chilli - 7
Tamarind - 1 lemon size
Hinge - a pinch

For seasoning:
Oil - 1tsp
Mustard seeds - 1/2 tsp
Hinge - a pinch
Curry leaves

Method:

1. Cook the vegetable in one cup of water adding salt, turmeric powder and hinge.
2. Soak tamarind in hot water. Remove the seeds and seed coats if any.
3. Grind coconut, cleaned tamarind, jeera, red chilli, daniya and hinge into a thick paste.
4. Add the paste to the cooked vegetable and mix well. Add 2 cups of water.
5. Boil it for 3 minutes. Add rice flour paste and mix well. Boil again for a minute.
6. Season with the given ingredients.

Note: If the consistency is thin add some more rice flour paste.