Poondu Kuzhambu

1. 1
   prep · ~10 min

   Soak the tamarind and get the ingredients ready.

   1.Soak tamarind in warm water for 10 minutes.

   2.Squeeze and extract the pulp well, then strain it.

   3.Peel the garlic cloves and shallots.

   4.Chop the tomato finely.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat sesame oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds, dried red chili, curry leaves, and asafoetida.

   4.Cook for a few seconds until fragrant.

   TIPKeep the heat moderate once fenugreek goes in so it does not turn bitter.
3. 3
   saute · ~7 min

   Cook the shallots, garlic, and tomato.

   1.Add the shallots and cook until lightly softened, 2 to 3 minutes.

   2.Add the garlic cloves and sauté until glossy and lightly golden at the edges.

   3.Add the chopped tomato and cook until soft and pulpy.
4. 4
   simmer · ~5 min

   Add the tamarind base and spices.

   Pour in the tamarind extract and remaining water. Add sambar powder, turmeric powder, jaggery, and salt. Mix well and bring the kuzhambu to a steady simmer.

5. 5
   simmer · ~15 min

   Simmer until the kuzhambu thickens slightly.

   Cook uncovered for 12 to 15 minutes, stirring now and then, until the raw tamarind smell fades, the garlic turns soft, and the gravy reduces to a slightly thick, glossy consistency.

   TIPThe kuzhambu tastes best when it is tangy but balanced, so do not reduce it too much.
6. 6
   rest · ~10 min

   Let the kuzhambu rest for 10 minutes.

7. 7
   serve

   Serve hot with rice.

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