Nellikkai Kuzhambu

Ingredients

• - fresh Indian gooseberry (nellikkai) as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. 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. Add tomatoes and spices: Add 2 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.
6. Add spice paste: Add the coconut paste. Fry 5 minutes until oil separates.
7. Add tamarind water and gooseberries: Pour tamarind water. Add pricked gooseberries and salt. Bring to a boil.
8. Simmer: Cook on medium heat 15-18 minutes until gooseberries are completely soft and the kuzhambu thickens.
9. Mash some berries: Gently press some gooseberries against the side of the pot to release their flavour into the gravy.
10. Serve: Add 1 tsp sesame oil. Adjust salt. Nellikkai kuzhambu is tangy-sour with a medicinal quality. Serve with steamed rice.