Kalchatti (Soapstone) Vendhaya Kozhambu

1. Add one lemon sized tamarind to boiling hot water and extract the tamarind pulp. Keep aside.

2. Place the kalchatti on the stove. Add 5 tsp sesame oil (nallenai).

3. Once hot, add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp methi seeds and 1/2 tsp channa dal.

4. Also add, 1 tsp asafoetida, handful of curry leaves, 2 red chillies (split in half) and 4 tsp sambar powder.

5. Now add 250g of yellow diced pumpkin.

6. Add the tamarind pulp, 1 cup water, salt to taste, pinch of turmeric and 1 tsp jaggery powder (or 1/2 lemon sized jaggery).

7. Mix well and let it simmer for 15 minutes or till the kozhambu thickens. Keep stirring intermittently.

8. Switch off the flame.

Serve piping hot!