Narthangai Kuzhambu

Ingredients

• - 250g citron (narthangai)
• - 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. Prepare narthangai: Wash 1 whole narthangai (citron). Cut into small wedges, remove seeds and dice the rind and flesh into small pieces.
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. Fry narthangai pieces: Heat 3 tbsp sesame oil. Fry the narthangai pieces on medium heat 5 minutes until slightly softened.
4. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry 8 minutes until golden.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add tamarind water: Pour tamarind water. Add salt and a pinch of jaggery to balance the intense sourness.
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. Simmer: Cook on medium heat 12-15 minutes until thick and fragrant with citrus notes.
9. Check balance: Narthangai kuzhambu should be tangy, slightly bitter and complex.
10. Serve: Adjust salt and sourness. This is a seasonal traditional Tamil Nadu kuzhambu. Serve with steamed rice.