This recipe, which I learnt from my grandmother, is generally made as an offering to lord Nataraja on margazhi tiruvadhirai and is served with Tiruvadhirai kali. It is also a Pongal favourite.

What you need

White and yellow pumpkin, sweet potato, radish, carrot, broad beans (cut into big cubes) - 2 cups

Boiled colocasia - 10

Dried peas, split chick-pea, black-eyed beans (soaked overnight and boiled) - 1 cup

Tomatoes - 2

Tamarind (lemon-sized ball) - 1

Sambar powder - 1 tbsp

Asafoetida - a pinch

Salt - 1 tsp

Grated coconut - 8tbsp

For the masala

Coriander seeds - 2 tbsp

Bengal gram - 1 tbsp

Red chillies - 4

Black gram - 1 tbsp

Black peppercorns - 4

For the seasoning

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Fenugreek - 1/4 tsp

Red chillies - 2

For the garnishing

Coriander leaves - a few

Cooking instructions

Par-boil vegetables and keep aside.

Soak the tamarind in 2 cups of hot water and strain.

Add the diced tomatoes, sambar powder, asafoetida and salt to the tamarind water and boil for about five minutes.

Roast the ingredients for the masala separately and grind to a fine paste with grated coconut in a blender.

Add the parboiled vegetables and the ground masala, to the tamarind water and boil till the vegetables are cooked.

Season and garnish with coriander leaves and serve hot.

(Geetha Balakrishnan is an award-winning cookbook writer who also does live cookery shows on television.)

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