Narthangai Kuzhambu

Method

1. 1

   Prepare narthangai: Wash 1 whole narthangai (citron). Cut into small wedges, remove seeds and dice the rind and flesh into small pieces.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain — narthangai itself is very sour so use less tamarind.

3. 3

   Fry narthangai pieces: Heat 3 tbsp sesame oil. Fry the narthangai pieces on medium heat 5 minutes until slightly softened.

4. 4

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

5. 5

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

6. 6

   Add tamarind water: Pour tamarind water. Add salt and a pinch of jaggery to balance the intense sourness.

7. 7

   Add 1 tsp mustard seeds tempering: Heat separately 1 tbsp sesame oil. Add mustard seeds, fenugreek seeds and curry leaves. Pour over kuzhambu.

8. 8

   Simmer: Cook on medium heat 12-15 minutes until thick and fragrant with citrus notes.

9. 9

   Check balance: Narthangai kuzhambu should be tangy, slightly bitter and complex.

10. 10

    Serve: Adjust salt and sourness. This is a seasonal traditional Tamil Nadu kuzhambu. Serve with steamed rice.