This is a South Indian tamarind based soupy recipe with vegetables, without any lentils mixed in.This goes quite well with Ven Pongal (since that already has lentils).
You will need these:
Method:
Heat up a pan. Add,
1 tbsp oil (traditionally sesame, but vegetable/ canola oil is fine too)
After the oil heats up, start tempering (this is a technique where you roast the seeds to release oils and bring out the flavor) with,
1 tsp mustard seeds (optional)
1 tsp methi seeds
1 tsp urad dal
1 tsp chana dal (optional)
1-2 dried red chillies
3-4 curry leaves
1/2 tsp asafoetida (hing)
Once they splatter, add the veggies. You could use okra (about 1 cup chopped), eggplant/zucchini/squash (1 small sized chopped)
Then add,
1 tsp sambar powder
1/2 tsp red chilli powder
Coat these seasonings with the veggies.
Add water (3 cups) and tamarind paste (2 tbsp).
(You could also use dried tamarind, soak it in warm water and use that drained liquid)
Let it boil till veggies gets cooked.
After veggie gets cooked then add salt (if you add it earlier, it will take longer to cook the veggies). Since salt increases the boiling point of water (well this is what happens when you grow up around scientists!)
Lastly you can add jaggery powder (1 tbsp). This brings in some sweetness to this tangy soup.
YUMM...
