Aachi Kuzhambu

Method

1. 1

   Make aachi kuzhambu masala: Dry roast 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp black peppercorns, 4 dried red chillies, 2 tbsp fresh grated coconut and 1 tsp fennel seeds 4-5 minutes. Grind to a fine powder.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 10 sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

4. 4

   Add tomatoes and red chilli: Add 3 chopped tomatoes and 1.5 tsp red chilli powder. Cook 8 minutes.

5. 5

   Add aachi masala powder: Add the freshly ground masala powder. Fry 3 minutes until fragrant.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a rolling boil.

7. 7

   Simmer long: Cook on medium heat 15-20 minutes until the kuzhambu thickens significantly and oil separates.

8. 8

   Check oil: Sesame oil should float clearly on the surface.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Aachi kuzhambu is a deeply flavoured Tamil kuzhambu made with freshly roasted masala. Serve with steamed rice.