Cut all the vegetables into medium-sized pieces.
Extract the juice of tamarind in 3 cups of water and let it be a thin extract.
Heat the tamarind extract in a thick bottom vessel and add all the vegetables.
Slit the green chillies and add to the vegetables.
Add the kuzhambu chilli powder, turmeric powder, salt,asafoetida and jaggery and mix well. Cook the vegetables until they become soft.
Heat oil in a small frying pan and add mustard seeds, urad dal, fenugreek seeds and curry leaves in the same order and saute until they turn golden brown.
Add this to the cooking vegetables and switch off the flame after 3 to 4 minutes.
Tasty and healthy mixed vegetable kuzhambu is ready for serving.
Serve the little millet rice hot with the mixed vegetable kuzhambu. Green chilli kuzhambu also will be a good combination with little millet rice.
You can prepare 'Thoppa Chutney' with the skin and the pulp that are taken away when preparing the Kalavai Kai Kuzhambu.
