South Indian Tamarind Curry - Puli kulambu

Serves 4 Prep: 15 minutes (plus soaking) Cook: 25–30 minutes

Ingredients

• Tamarind: 40–50 g fresh or 2 tbsp concentrated tamarind paste (adjust to taste)

• Water: 400 ml (for tamarind) + 200 ml for cooking

• Oil (Sesame): 2 tbsp

• Mustard seeds: 1 tsp

• Fenugreek seeds (optional): 1/4 tsp

• Curry leaves: 10–12

• Garlic: 8–10 cloves, smashed or sliced

• Shallots (or pearl onions): 12–15, peeled and halved

• Dried red chillies: 2–3, broken (to taste)

• Madras curry powder: 2–3 tsp (start with 2)

• Turmeric powder: 1/2 tsp

• Jaggery or brown sugar: 1–2 tsp (to balance sourness)

• Salt: to taste

• Fresh coriander: small handful, chopped (garnish)

Optional

• Vegetables (eggplant, drumsticks, okra, potatoes): 200–300 g, chopped and lightly cooked

• Cooked lentils (e.g., mashed toor dal): a few tablespoons for body

Method

1. Make tamarind water: soak fresh tamarind in 400 ml warm water 10–15 minutes, mash and strain. If using paste, dissolve in 400 ml warm water. You should have ~350–400 ml tamarind water; adjust for sourness.

2. Heat oil in a medium pan over medium heat. Add mustard seeds; when they pop, add fenugreek (if using) and dried chillies; fry briefly.

3. Add curry leaves, garlic and shallots. Sauté 4–6 minutes until shallots soften and garlic turns golden. If using vegetables, sauté them here until partly cooked.

4. Lower heat, add turmeric and Madras curry powder; stir 20–30 seconds.

5. Pour in tamarind water and the extra 200 ml water. Bring to a simmer. Add jaggery and salt to taste.

6. Simmer 10–15 minutes until flavours meld and vegetables are tender. If using lentils, add now and cook a few minutes more.

7. Adjust seasoning (more curry powder, sugar or tamarind if needed). Garnish with chopped coriander and serve hot.