Aachi Kuzhambu

Ingredients

• - grandmother's kuzhambu
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Add tomatoes and red chilli: Add 3 chopped tomatoes and 1.5 tsp red chilli powder. Cook 8 minutes.
5. Add aachi masala powder: Add the freshly ground masala powder. Fry 3 minutes until fragrant.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a rolling boil.
7. Simmer long: Cook on medium heat 15-20 minutes until the kuzhambu thickens significantly and oil separates.
8. Check oil: Sesame oil should float clearly on the surface.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.
10. Serve: Adjust salt. Aachi kuzhambu is a deeply flavoured Tamil kuzhambu made with freshly roasted masala. Serve with steamed rice.