Pazhaya Kuzhambu

Method

1. 1

   This recipe uses leftover kuzhambu: Pazhaya kuzhambu literally means yesterday's or old kuzhambu — it uses leftover tamarind kuzhambu that has fermented slightly overnight.

2. 2

   Reheat leftover kuzhambu: Take 2 cups of any leftover tamarind kuzhambu (vatha kuzhambu or puli kuzhambu work best). Heat on medium heat.

3. 3

   Add water if needed: Old kuzhambu thickens overnight — add a little water and bring to a boil.

4. 4

   Taste the fermented tang: Pazhaya kuzhambu has a deeper, more complex flavour from overnight fermentation. The sourness intensifies.

5. 5

   Make fresh tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 2 dried red chillies and 1 sprig curry leaves.

6. 6

   Add fresh shallots: Add 8 sliced shallots to the tempering. Fry until golden.

7. 7

   Pour fresh tempering: Pour this fresh tempering into the reheated old kuzhambu. This revitalises it.

8. 8

   Add fresh sesame oil: Add 1 tsp fresh raw sesame oil to enhance aroma.

9. 9

   Taste and adjust: Adjust salt — the kuzhambu may need a little more after fermentation.

10. 10

    Serve: Pazhaya kuzhambu is treasured in Tamil Nadu — it tastes better the next day. Serve with steamed rice, papad and fresh butter.