Valuing traditional recipes obviously allows us to reap the rewards of millenia of culinary evolution. This recipe has emerged from this Bioregion with what grows here, and what is suitable for the climate here. Kara Kuzhambu has a history in that traditionally there were no fridges, and the use of Tamarind preserved the food up until the next day, often even tasting better one day after it was made!

The preparation:

• Soak a big lemon-sized ball of Tamarind for 20 minutes in a cup of warm water. Squeeze the pulp in your hand to extract the Tamarind paste & water, and discard the fibrous part.
• Peel 5 Shallots, chop 1 Tomato and saute both in a pan briefly with 2 teaspoons of oil. Turn off the heat, add a ¼ cup of grated coconut and stir it in. When cool, grind it all with 1 cup of water to a smooth paste.
• In a pan add 2 tablespoons of oil, 1 teaspoon each of Mustard and Cumin Seeds, ¼ teaspoon of Methi Seeds, 1 Red Chilli & a pinch of Asafoetida and saute briefly.
• Add 6 small Brinjals cut in quarters, Plantains, Sundakkai (Turkey Berry), a few pieces of Drumstick and the following finely chopped: 5 Shallots and 8 cloves of Garlic. Saute until onions turn translucent, then add 1 finely chopped Tomato and saute further till mushy.
• Pour the prepared Tamarind water, once it starts to boil, add ¼ teaspoon of Turmeric Powder, 2 tablespoons of Sambar powder and Salt to taste. Mix well and cook covered on low heat for about 10 minutes.
• Finally add 1 tablespoon of Jaggery powder, mix well and turn off the heat.

This Kara Kuzhambu tastes best after it’s been sitting for a little while, and even better the next day!