Puli Kuzhambu

Method

1. 1

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

2. 2

   Make tempering: Heat 3 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.

3. 3

   Add shallots and garlic: Add 8 sliced shallots and 4 garlic cloves. Fry on medium heat 8 minutes.

4. 4

   Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until completely soft.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt and bring to a boil.

7. 7

   Add vegetables or vathal: Add any fried dried vegetables or leave plain. Bring back to a boil.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until the sauce is thick and dark.

9. 9

   Check oil: Sesame oil should separate and float on top — this means puli kuzhambu is done.

10. 10

    Serve: Adjust salt and sourness. Puli kuzhambu is the base Tamil Nadu tamarind curry. Serve with steamed rice, papad and buttermilk.