Puli Kuzhambu

Ingredients

• - 250g raw mango or tamarind
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Soak tamarind: Soak marble-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. Add shallots and garlic: Add 8 sliced shallots and 4 garlic cloves. Fry on medium heat 8 minutes.
4. Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until completely soft.
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. Add tamarind water: Pour tamarind water. Add salt and bring to a boil.
7. Add vegetables or vathal: Add any fried dried vegetables or leave plain. Bring back to a boil.
8. Simmer: Cook on medium heat 10-12 minutes until the sauce is thick and dark.
9. Check oil: Sesame oil should separate and float on top — this means puli kuzhambu is done.
10. Serve: Adjust salt and sourness. Puli kuzhambu is the base Tamil Nadu tamarind curry. Serve with steamed rice, papad and buttermilk.