Kara Kuzhambu

Ingredients

• 20 pearl onions (small onions), peeled
• 2 tomatoes, roughly chopped
• 1 lemon-sized tamarind ball
• 3 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chillies
• 1 sprig curry leaves
• 1/4 tsp asafoetida
• 1 tsp turmeric
• 2 tsp red chilli powder
• 2 tsp coriander powder
• For masala paste: 3 tbsp grated coconut, 1 tsp fennel seeds, 3 peppercorns — ground
• Salt to taste

Method

1. About Kara Kuzhambu: Kara means spicy and kuzhambu means gravy in Tamil. This is the foundational Tamil lunch curry — a thick, pungent tamarind gravy loaded with small onions and finished with a coconut-fennel paste. Every Tamil household has their version. It is eaten with steamed rice and a vegetable poriyal.
2. Extract tamarind water: Soak the tamarind in 2 cups warm water for 15 minutes. Squeeze thoroughly to extract all the juice. Strain through a sieve. Keep aside. The thick, dark tamarind water is the backbone of this curry.
3. Grind the masala paste: In a small blender grind 3 tbsp fresh grated coconut, 1 tsp fennel seeds, 3 black peppercorns and 2 garlic cloves with a little water to a smooth paste. This coconut paste thickens the kuzhambu and adds sweetness to balance the tamarind.
4. Fry the pearl onions: Heat 3 tbsp sesame oil in a heavy pot — sesame oil is essential, it gives kara kuzhambu its distinctive nutty flavour. Add mustard seeds and wait for them to pop. Add dried red chillies and asafoetida. Add the whole peeled pearl onions and fry on medium heat for 5-6 minutes until lightly golden all over.
5. Add tomatoes: Add the chopped tomatoes and curry leaves. Cook for 6-8 minutes until the tomatoes break down completely and the oil separates.
6. Add spices: Add 1 tsp turmeric, 2 tsp red chilli powder and 2 tsp coriander powder. Stir and cook 2 minutes. The mixture should be fragrant and deep red.
7. Add tamarind water: Pour in the tamarind water. Add 1 tsp salt. Bring to a boil on medium-high heat then reduce to a simmer. Cook uncovered for 12-15 minutes. The kuzhambu will reduce and deepen in colour.
8. Add coconut paste: Add the ground coconut-fennel paste and stir well. Simmer for another 8 minutes. The gravy will thicken to a pourable consistency and the raw coconut flavour will cook out.
9. Check consistency and taste: Kara kuzhambu should be moderately thick — not watery but not pasty. It should taste tangy from tamarind, spicy from chilli and have a subtle sweetness from the coconut. Adjust salt, chilli and tamarind to taste.
10. Finish with sesame oil: Drizzle 1 more tsp sesame oil over the top and add a few fresh curry leaves. This final addition of raw sesame oil is the finishing touch that makes kara kuzhambu authentic. Serve hot with steamed rice.