Suvaiyilla Keerai Kuzhambu

Ingredients

• - wild greens 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. Prepare greens: Wash 2 large bunches of suvaiyilla keerai (agathi or similar edible greens). Remove tough stems. Roughly chop the leaves.
2. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
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. 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. Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp red chilli powder and 1 tsp coriander powder. Cook 6 minutes.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Add cooked greens: Add the blended greens to the kuzhambu. Stir well.
8. Simmer: Cook on medium heat 8-10 minutes until kuzhambu thickens to a dark green sauce.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.
10. Serve: Adjust salt. Greens kuzhambu is nutritious and deeply flavoured. Serve with steamed rice.