Chettinad Kara Kuzhambu

Method

1. 1

   Heat the sesame oil in a heavy kadai. Add mustard seeds and fenugreek, and let them splutter. Add red chillies and curry leaves.

2. 2

   Add the shallots and garlic. Sauté on medium heat until golden, about 6–7 minutes.

3. 3

   Add the tomato and cook until soft. Stir in the turmeric and kuzhambu powder and cook for a minute without burning.

4. 4

   Squeeze the tamarind and add the extract along with salt. Simmer for 15–20 minutes until the gravy thickens and oil floats on top.

5. 5

   Stir in the jaggery and switch off the heat. Rest for 10 minutes before serving. The flavour deepens as it sits.