Kathamba Kuzhambu

Method

1. 1

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

2. 2

   Prepare mixed vegetables: Dice 1 drumstick (into 2-inch pieces), 5 small brinjals (quartered), 5 whole small shallots and 5 garlic cloves.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 2 tbsp coriander seeds, 4 dried red chillies and 1 tsp cumin to a smooth paste.

4. 4

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.

5. 5

   Fry shallots and garlic: Add the whole shallots and garlic. Fry 6-8 minutes until golden.

6. 6

   Add coconut paste: Add ground coconut paste. Fry on medium heat 5-6 minutes until oil separates.

7. 7

   Add tamarind water and vegetables: Pour tamarind water. Add all vegetables, half tsp turmeric, 1 tsp red chilli powder and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium-low heat 12-15 minutes until all vegetables are tender.

9. 9

   Adjust consistency: The kuzhambu should be thick — simmer uncovered if too thin.

10. 10

    Serve: Adjust salt. Kathamba kuzhambu has a mix of vegetables making it very hearty. Serve with steamed rice and papad.