Thanakku Kuzhambu

Method

1. 1

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

2. 2

   Prepare thanakku herbs: Gather fresh thanakku (dill weed or similar aromatic herb). Wash well and finely chop.

3. 3

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

4. 4

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder, half tsp turmeric and 1 tsp sambar powder. Fry 2-3 minutes.

5. 5

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

6. 6

   Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens.

7. 7

   Add thanakku herb: Add the chopped herb. Stir and cook 3-4 minutes until the herb flavour infuses the kuzhambu.

8. 8

   Add coconut paste: Blend 3 tbsp fresh grated coconut to a smooth paste. Add and cook 5 minutes.

9. 9

   Check oil: Sesame oil should separate and float on the surface when ready.

10. 10

    Serve: Adjust salt. Thanakku kuzhambu has a distinctive herby aroma. Serve with steamed rice.