Pazhaya Kuzhambu

Ingredients

• - day-old reheated kuzhambu 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. 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. Reheat leftover kuzhambu: Take 2 cups of any leftover tamarind kuzhambu (vatha kuzhambu or puli kuzhambu work best). Heat on medium heat.
3. Add water if needed: Old kuzhambu thickens overnight — add a little water and bring to a boil.
4. Taste the fermented tang: Pazhaya kuzhambu has a deeper, more complex flavour from overnight fermentation. The sourness intensifies.
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. Add fresh shallots: Add 8 sliced shallots to the tempering. Fry until golden.
7. Pour fresh tempering: Pour this fresh tempering into the reheated old kuzhambu. This revitalises it.
8. Add fresh sesame oil: Add 1 tsp fresh raw sesame oil to enhance aroma.
9. Taste and adjust: Adjust salt — the kuzhambu may need a little more after fermentation.
10. Serve: Pazhaya kuzhambu is treasured in Tamil Nadu — it tastes better the next day. Serve with steamed rice, papad and fresh butter.