This dish is becoming popular in Chennai restaurants, now, very much. No vegetable is necessary for the kuzambu. But it is your choice if you plan to eat it with rice.
It makes an ideal party dish which can be served at room temperature.

Mini idlis - 20

Medium sour curds - 1 cup

Soak for 30 mts:

Gram dhal - 2 tsp

Red chillies - 2-3

Jeera - ½ tsp

And grind fine with


Grated carrot - ½ cup

Green chillies 2-3

Tomatoes - 2, chopped ( sour ones are ideal, if available)

Salt

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Methii seeds or powder - ¼ tsp

Curry leaves - few

Grind all ingredients to a fine paste & mix with 1 cup of water.

Cook this on a low flame, stirring, till it thickens & is cooked.

Add the churned curds, mix well.

When it starts foaming, remove & add salt.

Stir for a few mts & temper.

Keep in a shallow bowl.

Steam the idlis for a minute in MW or stove-top.

Drop carefully in the kuzambu.

It will soak well in 30 mts.