Aracha Vitha Kuzhambu

Ingredients

• - 250g freshly ground coconut masala
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Make coconut paste: Blend half cup fresh grated coconut with 5 garlic cloves and a little water to a smooth paste.
3. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
4. Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 10 sliced shallots.
5. Fry shallots until golden: Cook 8 minutes until deep golden.
6. Add freshly ground masala: Add the ground spice powder and half tsp turmeric. Fry 3 minutes.
7. Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.
8. Add tamarind water: Pour tamarind water. Add vegetables if using (drumstick or brinjal) and salt. Bring to a boil.
9. Simmer: Cook on medium heat 12-15 minutes until thick and aromatic.
10. Serve: Adjust salt. Aracha vitha kuzhambu uses freshly ground spices making it more aromatic than regular kuzhambu. Serve with rice.