Manathakkali Kuzhambu

Ingredients

• - 250g turkey berry
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Soak tamarind: Soak a lemon-sized tamarind ball in 1.5 cups warm water 15 minutes. Extract pulp and strain.
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. 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. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.
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. Add tamarind water: Pour tamarind water into the pan. Add salt and bring to a boil.
7. Simmer: Cook on medium heat 10-12 minutes until kuzhambu thickens and darkens.
8. Add fried manathakkali vathal: Add the pre-fried berries. Stir gently.
9. Cook with oil sheen: Continue cooking until sesame oil separates and floats on top — this means the kuzhambu is ready.
10. Serve: Adjust salt. Manathakkali kuzhambu should be thick, dark and intensely flavoured. Serve with steamed rice and papad.