Thengai Paal Kuzhambu

Method

1. 1

   Make coconut milk: Blend 1.5 cups freshly grated coconut with 2 cups warm water. Squeeze and strain for thick coconut milk. Repeat for thin milk. Set both aside.

2. 2

   Soak tamarind: Soak a very small marble of tamarind in half cup water. Extract and strain — just a little tamarind for a hint of sourness.

3. 3

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 8 minutes until golden.

4. 4

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

5. 5

   Add tamarind water and thin coconut milk: Pour tamarind water and thin coconut milk. Add salt. Bring to a gentle boil.

6. 6

   Simmer: Cook on medium heat 8 minutes.

7. 7

   Reduce heat to minimum: Lower heat completely before adding thick coconut milk.

8. 8

   Add thick coconut milk: Pour thick coconut milk. Stir gently on very low heat 4-5 minutes. Do not boil.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Thengai paal kuzhambu should be creamy, mildly tangy and fragrant with coconut. Serve with steamed rice.