Thengai Paal Kuzhambu

Ingredients

• - fresh coconut milk 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. Make coconut milk: Blend 1.5 cups freshly grated coconut with 2 cups warm water. Squeeze and strain for thick coconut milk. Repeat for thin milk. Set both aside.
2. Soak tamarind: Soak a very small marble of tamarind in half cup water. Extract and strain — just a little tamarind for a hint of sourness.
3. 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.
4. Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Cook 8 minutes.
5. Add tamarind water and thin coconut milk: Pour tamarind water and thin coconut milk. Add salt. Bring to a gentle boil.
6. Simmer: Cook on medium heat 8 minutes.
7. Reduce heat to minimum: Lower heat completely before adding thick coconut milk.
8. Add thick coconut milk: Pour thick coconut milk. Stir gently on very low heat 4-5 minutes. Do not boil.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.
10. Serve: Adjust salt. Thengai paal kuzhambu should be creamy, mildly tangy and fragrant with coconut. Serve with steamed rice.