Entree: India – Tamil Nadu – குழம்பு ➤ Kuzhambu (Tangy tamarind-based South Indian stew with spices and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 oz (55 g) tamarind, soaked and strained to yield about 1 cup (240 ml) tamarind water
- 2 tbsp (30 ml) sesame oil (gingelly oil) or vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tbsp (9 g) urad dal (split black gram)
- 1 tbsp (9 g) chana dal (split chickpeas)
- 1/4 tsp (0.5 g) fenugreek seeds
- 8–10 curry leaves
- 1/8 tsp (0.5 g) asafoetida (hing)
- 1 medium onion, sliced (about 150 g)
- 2 medium tomatoes, chopped (about 300 g)
- 2 small eggplants (brinjals), cut into 1–1.5 inch pieces (about 12 oz / 340 g total)
- 1 drumstick (moringa), cut into 2–3 inch lengths (optional) (about 4 oz / 115 g)
- 2 tbsp (16 g) sambar powder or kuzhambu powder
- 1/2 tsp (1.5 g) turmeric powder
- 1–2 tsp (5–10 g) jaggery or brown sugar (optional, to balance sourness)
- 1 tsp (5 g) salt, or to taste
- 1–2 cups (240–480 ml) water, as needed to adjust consistency
- 2 tbsp (8 g) fresh cilantro leaves, chopped for garnish

Instructions

1. Prepare tamarind extract: squeeze the soaked tamarind and strain to collect about 1 cup (240 ml) tamarind water; set aside.
2. Heat oil in a heavy-bottomed pot over medium heat. Add mustard seeds and let them pop, then add urad dal, chana dal and fenugreek seeds; fry until the dals turn golden brown.
3. Add curry leaves, asafoetida and sliced onion; sauté until the onion is soft and translucent, about 5–7 minutes.
4. Stir in chopped tomatoes and cook until they break down and oil begins to separate around the edges, about 6–8 minutes.
5. Add the eggplant pieces and drumstick (if using); toss with onions and tomatoes for 2–3 minutes so they begin to coat with spices.
6. Mix in sambar powder, turmeric and salt; pour in the tamarind water and add 1 cup (240 ml) water initially. Bring to a steady simmer.
7. Cover and cook on medium-low heat until the vegetables are tender and the flavors have melded, about 15–20 minutes. Add additional water 1/2 cup (120 ml) at a time if you prefer a thinner consistency.
8. Taste and adjust salt and jaggery to balance the tang. Simmer uncovered 3–5 minutes to meld flavors.
9. Garnish with chopped cilantro and serve hot with steamed rice.