Indian cuisine · Soups & Stews

Vatha Kuzhambu

Dark Tamil tamarind stew with dried berries, roasted in sesame oil and slow-simmered.

Ingredients · for 4 servings

• 3 tbsp sesame oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp asafoetida (hing)
• 15 curry leaves
• 40 g dried sundakkai berries (or dried okra)
• 2 onions
• 3 tomatoes
• 2 tbsp tamarind paste
• 1 tsp turmeric
• 2 tsp chili powder
• 1 tbsp palm sugar

Instructions

1. Cut the onions into thin wedges, dice the tomatoes, and dissolve the tamarind paste in 500 ml warm water.
2. Heat the sesame oil in a heavy pot and roast the dried berries for 2–3 min over medium heat until dark and crisp, then remove them.
3. In the same oil, let the mustard seeds pop, add the fenugreek seeds, asafoetida and curry leaves and roast for 30 sec until fragrant.
4. Add the onions and fry for 6–8 min until browned, then stir in the tomatoes, turmeric and chili powder and simmer for 5 min until the oil separates at the edge.
5. Add the tamarind water, palm sugar, roasted berries and salt, and simmer uncovered for 20–25 min until the stew is thick and noticeably darker.
6. Remove from the heat, let rest for 5 min and serve with rice and a spoon of sesame oil on top.