Nellikkai Kuzhambu

Method

1. 1

   Prepare gooseberries: Wash 10-12 fresh nellikkai (Indian gooseberries). Prick each berry all over with a fork so the flavour infuses into the kuzhambu.

2. 2

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

3. 3

   Make spice paste: Blend half cup fresh grated coconut, 1 tbsp coriander seeds, 3 dried red chillies and 4 garlic cloves to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and 4 garlic cloves. Fry 10 minutes until golden.

5. 5

   Add tomatoes and spices: Add 2 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.

6. 6

   Add spice paste: Add the coconut paste. Fry 5 minutes until oil separates.

7. 7

   Add tamarind water and gooseberries: Pour tamarind water. Add pricked gooseberries and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 15-18 minutes until gooseberries are completely soft and the kuzhambu thickens.

9. 9

   Mash some berries: Gently press some gooseberries against the side of the pot to release their flavour into the gravy.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Nellikkai kuzhambu is tangy-sour with a medicinal quality. Serve with steamed rice.