Puli Kuzhambu (Tamarind Gravy)
The everyday Tamil tamarind gravy — a tangy, rust-coloured kuzhambu of tamarind, tomato and powdered spices, tempered with mustard, fenugreek and curry leaves. Pairs with hot rice and a knob of ghee.
Per serving
Ingredients
- 1Tamarind, lemon-sized ball
- 1 1/2 cupsWater (for tamarind)
- 2 smallOnion, chopped
- 3 smallTomato
- 2Green chillies, slit
- 1 1/2 tspRed chilli powder
- 2 tspCoriander powder
- 1/4 tspTurmeric powder
- 1 tspMustard seeds
- 1/4 tspFenugreek seeds (vendhayam)
- 10Curry leaves
- 1 tspSalt
- 2 tbspSesame or refined oil
Method
- 1
Soak the tamarind ball in 1 1/2 cups warm water for 10 minutes, then squeeze out the pulp through a strainer. Discard fibres.
- 2
Mix red chilli powder, coriander powder and turmeric with a splash of water into a smooth paste.
- 3
Grind tomato with half of the onion to a smooth puree.
- 4
Heat oil in a kadai on medium. Add mustard seeds; when they crackle, add fenugreek seeds, curry leaves and the remaining chopped onion.
- 5
Fry the onion until soft, then add the tomato-onion puree and green chillies. Cook 4 minutes until the raw smell goes.
- 6
Add the spice paste and salt. Stir until aromatic, about 1 minute.
- 7
Pour in the tamarind water. Bring to a boil, then simmer on low for 12-15 minutes until oil floats on top and the gravy thickens slightly.
- 8
Serve hot over steamed rice with a knob of ghee. Lasts 2 days refrigerated — the flavour deepens overnight.