Manathakkali Kuzhambu

Method

1. 1

   Soak tamarind: Soak a lemon-sized tamarind ball in 1.5 cups warm water 15 minutes. Extract pulp and strain.

2. 2

   Prepare manathakkali vathal: Use dried sun-dried manathakkali (black nightshade) berries. Fry them in 1 tbsp sesame oil until they puff up slightly. Set aside.

3. 3

   Make kuzhambu base: Heat 2 tbsp sesame oil in a pan. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.

4. 4

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water into the pan. Add salt and bring to a boil.

7. 7

   Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens and darkens.

8. 8

   Add fried manathakkali vathal: Add the pre-fried berries. Stir gently.

9. 9

   Cook with oil sheen: Continue cooking until sesame oil separates and floats on top — this means the kuzhambu is ready.

10. 10

    Serve: Adjust salt. Manathakkali kuzhambu should be thick, dark and intensely flavoured. Serve with steamed rice and papad.