Prep all ingredients and keep them ready.

Cook the diced vegetables, tamarind water, and salt in a pressure cooker until 2-3 whistles.

Allow the pressure to release naturally.

In a small pan, dry roast fenugreek seeds, urad dal, and red chilies until lightly browned and aromatic.

Grind the roasted ingredients with grated coconut and 1/4 cup warm water into a smooth curry paste.

Heat coconut oil in a pan; add mustard seeds and curry leaves and let them crackle.

Add the cooked vegetables, tamarind water, and coconut curry paste to the pan; stir well.

Adjust salt levels to taste.

Bring the kuzhambu to a brisk boil and then turn off the heat.

Adjust the consistency with 1/4 cup water if needed.

Transfer the kuzhambu to a serving bowl and serve hot.