Aracha Vitha Kuzhambu

Method

1. 1

   Dry roast spices for fresh masala: Roast 2 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies and 1 tsp peppercorns in a dry pan 3 minutes until fragrant. Cool and grind fine.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut with 5 garlic cloves and a little water to a smooth paste.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

4. 4

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 10 sliced shallots.

5. 5

   Fry shallots until golden: Cook 8 minutes until deep golden.

6. 6

   Add freshly ground masala: Add the ground spice powder and half tsp turmeric. Fry 3 minutes.

7. 7

   Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.

8. 8

   Add tamarind water: Pour tamarind water. Add vegetables if using (drumstick or brinjal) and salt. Bring to a boil.

9. 9

   Simmer: Cook on medium heat 12-15 minutes until thick and aromatic.

10. 10

    Serve: Adjust salt. Aracha vitha kuzhambu uses freshly ground spices making it more aromatic than regular kuzhambu. Serve with rice.