This dish is famous in Tamil Nadu, south India. If you visit any restaurant here during lunch time, if you order for a south Indian meal, then you will get this dish also among other dishes. Only the vegetables vary and the taste. Every restaurant and in every house they have varieties of kuzhambu (gravy) like kara (spicy) kuzhambu, pundu (garlic) kuzhambu, vathal or vattal (dried vegetables) kuzhambu, more (buttermilk) kuzhambu and more. It is just that you are adding your favourite vegetables in it. I love that tangy, spicy and sour taste. It goes well with rice and idli or dosa also. Kuzhambu means gravy. I used to have this only in restaurants and at friend's places. I have collected some recipes from my friend's mother and now I am sharing it. For kuzhambu, always prefer using gingelly oil. If not any oil used for cooking like sunflower oil or vegetable oil is okay.
For gravy seasoning
In this dish I have used thick concentrated tamarind paste(ready made), if using tamarind , avoid using water. use lemon size ball tamarind and soak it in warm water and squeeze the juice of 1cup water.
For the paste ,I have used combination of ordinary and sambar onions, you can use any one, medium size (1)onion or 10 to 12 shallots.