Elumichai Kuzhambu

Method

1. 1

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

2. 2

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds and 1 sprig curry leaves.

3. 3

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 10 minutes until golden.

4. 4

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1.5 tsp coriander powder, half tsp turmeric. Cook 8 minutes.

5. 5

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

6. 6

   Simmer: Cook on medium heat 12-15 minutes until kuzhambu thickens significantly.

7. 7

   Add lemon zest: Add the finely grated zest of 1 lemon — this is elumichai (lemon).

8. 8

   Check oil: Sesame oil should separate and float on the surface.

9. 9

   Remove from heat: Take off the heat completely. Squeeze the juice of 1 lemon over the kuzhambu. Never heat after adding lemon juice.

10. 10

    Serve: Adjust salt. Elumichai kuzhambu has a bright citrus tang layered over the tamarind. Serve with steamed rice.