Thanakku Kuzhambu

Ingredients

• - dried sundakkai (turkey berry) 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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
2. Prepare thanakku herbs: Gather fresh thanakku (dill weed or similar aromatic herb). Wash well and finely chop.
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. 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. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
6. Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens.
7. Add thanakku herb: Add the chopped herb. Stir and cook 3-4 minutes until the herb flavour infuses the kuzhambu.
8. Add coconut paste: Blend 3 tbsp fresh grated coconut to a smooth paste. Add and cook 5 minutes.
9. Check oil: Sesame oil should separate and float on the surface when ready.
10. Serve: Adjust salt. Thanakku kuzhambu has a distinctive herby aroma. Serve with steamed rice.