Mixed veg Korambu

For some strange reason, my mother would only make this on Sankranti, to be eaten with Shakarai Pongal. The best part was the leftovers- she'd thicken them the next day, and it tasted even better than they did when fresh.

Soak half cup tur dal overnight, cook it and mash till soft.
Cook the veggies you want in tamarind water (1 cup water, and tamarind the size between a marble and a lime- discard the tamarind after taking out the pulp), with haldi and salt. Different veggies take different time to cook, so put them in the correct order so all get fully cooked at the same time.

Dry roast the following, and grind it into a masala-
6 red chillies
1 ½ tsp dhania
1 tsp chana dal
2 tbsp grated coconut

Add masala to the dal, and cook for two boils.

Add the veggies and bring to boil once.

Temper with -
Mustard
½ tsp methi
2 red chillies
Hing
Curry patta

The korambu is meant to be thicker than the normal sambhar, and tastes best with shakarai pongal (sweet pongal). Can also be had with dosas and idlis, but not so good with rice.