Suvaiyilla Keerai Kuzhambu

Method

1. 1

   Prepare greens: Wash 2 large bunches of suvaiyilla keerai (agathi or similar edible greens). Remove tough stems. Roughly chop the leaves.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

3. 3

   Cook greens: In a pan add chopped greens with a little water, half tsp turmeric and salt. Cook on medium heat 5-6 minutes until completely wilted. Blend coarsely.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes until golden.

5. 5

   Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp red chilli powder and 1 tsp coriander powder. Cook 6 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Add cooked greens: Add the blended greens to the kuzhambu. Stir well.

8. 8

   Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens to a dark green sauce.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Greens kuzhambu is nutritious and deeply flavoured. Serve with steamed rice.