Kuzhambu is a delicious south indian stew made with tamarind, toasted chana dal and coconut.
Makes two serves.
In a medium-hot fry pan add the chana dal and dry roast for ten minutes, stirring occasionally, then set aside.
While the chana dal is roasting finely chop the shallots, roughly chop the tomatoes and peel and cube the sweet potato.
In hot fry pan add a tablespoon of oil and the mustard seeds. Cover with a lid until the seeds stop popping. Add the fenugreek and cumin seeds and the shallots.
When the onions are soft add the turmeric, coriander and chilli powder, stir through and then add the chopped tomato, tamarind, sweet potato and a cup of water. Cover with a lid.
In a blender, blend the coconut, roasted chana dahl and half a cup of water until smooth. Add to the fry pan and leave to simmer with the lid on.
When the sweet potato is almost cooked add the peas and cauliflower and cook for another 2 minutes.
In a separate pan create the seasoning by heating the tablespoon of oil to a high heat. Add the chilli’s and fry until they turn black, then add the curry leaves and the immediately add to the curry. Cover and leave to sit for five minutes. Season with salt and serve with rice.