Kara Kuzhambu (Spicy Tamarind Curry with Sambar Powder)

Ingredients (18)

• brinjal200 g
• shallots150 g
• garlic10 clove
• tamarind30 g
• warm water500 ml
• fresh coconut0.5 cup
• cumin seeds1 tsp
• green chillies2
• sambar powder2 tbsp
• turmeric powder0.25 tsp
• salt2 tsp
• jaggery1 tsp
• gingelly oil3 tbsp
• mustard seeds1 tsp
• fenugreek seeds0.25 tsp
• dry red chillies2
• curry leaves2 sprig
• asafoetida0.25 tsp

Method

1. 1

   Soak the tamarind in warm water for 15 minutes.

2. 2

   Squeeze well and strain to obtain about 500 ml tamarind extract.

3. 3

   Grind the grated coconut, cumin seeds and green chillies into a smooth paste. Set aside.

4. 4

   Heat the gingelly oil in a heavy-bottomed kadai or clay pot.

5. 5

   Add the mustard seeds and allow them to splutter.

6. 6

   Add the fenugreek seeds and fry for a few seconds.

7. 7

   Add the dried red chillies, curry leaves and asafoetida.

8. 8

   Add the shallots and garlic.

9. 9

   Sauté for 4–5 minutes until lightly golden.

10. 10

    Add the brinjal/ ladies finger and cook for 3 minutes.

11. 11

    Add the turmeric powder and sambar powder.

12. 12

    Sauté for 30 seconds on low heat.

13. 13

    Pour in the tamarind extract.

14. 14

    Add the salt and jaggery (if using).

15. 15

    Bring to a boil.

16. 16

    Simmer uncovered for 12–15 minutes, until the vegetables are cooked and the raw smell of tamarind disappears.

17. 17

    Stir in the prepared coconut paste.

18. 18

    Simmer gently for 5 minutes, stirring occasionally.

19. 19

    Do not boil vigorously after adding the coconut paste.

20. 20

    Taste and adjust the salt or tamarind if required.