More Kozhumbu

Ingredients  (makes ~2.5 quarts)

2 cups diced (3") vegetables ( squashs or winter melons make the perfect add)
     You could use carrots / lady's finger (okra). Vegetables have to be big enough to niot turn mushy after all the boiling.
4 cups Water
3/4 cup yogurt
1/2 cup cilantro
1-2 green chilies (Serrano works great, adjust to taste)
2 Tbsp dry coriander seeds (cilantro seeds )
1 Tbsp desiccated coconut (optional)
1 Tsp freshly ground ginger
1 Tbsp chick pea flour (besan)
1tsp curry leaves, fresh cilantro for garnish
1/2 Tsp turmeric
Salt to taste

For seasoning (tadka)
2 tsp vegetable oil
1 tsp Mustard seeds
Pinch of asafoetida (hing)
2 dry red chillies

Procedure

In a 3 quart sauce pan, set water and vegetables to boil. In a grinder, grind yogurt, fresh cilantro, cilantro seeds, ginger, coconut, chick pea flour, turmeric into a fine paste. Add some water, if necessary.  Add the paste to the boiling pot of vegetables. Set to simmer of 5-8 minutes. Add salt and garnish with cilantro & curry leaf.   Chick pea flour, like corn starch thickens the kozhambu.
If it is too thick, you may want to add some water.  The consistency should be similar to that of a red-curry. (Not too watery, not too think)
In a small saute pan,  heat the vegetable oil. Add all the ingredients for seasoning. Once the mustard seeds splutter, add the oil and seasoning to the kozhambu.

Eat with hot rice, or just as a savory soup.