Elumichai Kuzhambu

Ingredients

• - lemon as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 10 minutes until golden.
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. Add tamarind water: Pour tamarind water. Add salt. Bring to a rolling boil.
6. Simmer: Cook on medium heat 12-15 minutes until kuzhambu thickens significantly.
7. Add lemon zest: Add the finely grated zest of 1 lemon — this is elumichai (lemon).
8. Check oil: Sesame oil should separate and float on the surface.
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. Serve: Adjust salt. Elumichai kuzhambu has a bright citrus tang layered over the tamarind. Serve with steamed rice.