Soak the raw rice for 15 mins and keep this aside.
Keep the tamarind extract and whisked curd ready.
In a pan add 1 tsp of oil and add the fenugreek seeds (vendayam) and red chilis.
Saute till the vendayam turns golden brown.
Take out and transfer this to a mixie jar.
Drain the water from the rice and add to the mixie jar and add the coconut too.
Grind this into a fine paste by adding necessary water.
In the same pan, add 3 tsp of coconut oil and add the mustard seeds and curry leaves.
Once it splutters, add the drumstick and ashgourd | white pumpkin.
Now add 1 cup water and cook the veggies.
Add the turmeric powder, salt and asafoetida.
Once the veggies becomes soft, add the tamarind water.
Cook for 5 minutes and add the ground paste.
Mix well and add water if the kuzhambu is thick.
Let this boil nicely for 2-3 minutes.
Now add the whisked curd to this.
Mix well and once it is about to boil switch off the flame.
Delicious iru puli kuzhambu is ready.
Pair this with hot rice and a curry of your choice.
We had with cluster beans stir fry.