Ingredients

• White sesame seeds4 tbsp
• Tamarind, soaked in warm waterlemon-sized ball
• Sree Kumaran Wood Pressed Sesame Oil3 tbsp
• Mustard seeds1 tsp
• Urad dal1 tsp
• Dry red chillies4
• Shallots, halved10
• Tomato, chopped1 large
• Turmeric powder¼ tsp
• Red chilli powder1 tsp
• Coriander powder1½ tsp
• Curry leaves2 sprigs
• Jaggery, grated1 tsp
• Saltto taste

Method

1. Dry roast sesame seeds on low heat until golden and fragrant, about 3 minutes. Cool and grind with a little water into a smooth paste. Set aside.
2. Squeeze the soaked tamarind to extract about 1.5 cups of thick tamarind water. Discard the pulp.
3. Heat sesame oil in a heavy kadai. Add mustard seeds, urad dal, dry red chillies and curry leaves. Let them splutter and turn golden.
4. Add shallots and fry on medium heat until they soften and turn translucent, about 5 minutes. Add tomatoes and cook until completely mushy.
5. Add turmeric, red chilli powder and coriander powder. Fry the masala for 2 minutes until oil separates from the mixture.
6. Pour in the tamarind water, add salt and bring to a boil. Simmer on medium heat for 10 minutes until the raw tamarind smell disappears and the gravy darkens.
7. Add the sesame paste and stir well. The kuzhambu will thicken considerably. Add a little water if needed to reach a pourable consistency.
8. Add jaggery, stir, and simmer for 3 more minutes. Finish with a drizzle of raw sesame oil. Serve hot with rice and papad.