Kara Kuzhambu (Spicy Thick Tamarind Gravy) | Rasaala

Ingredients

• 1 medium lemon sized piece of tamarind
• 1 tbsp Kuzhambu powder (I use readymade vathakuzhambu podi by Grand Sweets And Snacks, any decent kuzhambu powder will work)
• 2 sprigs curry leaves
• 1.5 tsp salt
• 2 tbsp sesame oil (Try to use sesame oil to bring authenticity)
• 1/2 cup shallots (Shallots are the best choice for this dish. If you don't have, use thinly sliced red onion)
• 10 cloves garlic (more or less as you like)
• 1/2 tsp turmeric powder
• 2 cups warm water (to soak tamarind and extract )
• 1 medium tomato (optional)
• 2 baby eggplants (optional; can also use regular eggplant, will only need a few slices, chopped in slivers)
• 1 tsp mustard seeds (tempering)
• 1/2 tsp fenugreek seeds/vendhayam/methi seeds (tempering)
• 1 small piece of jaggery (gud) or a tsp of brown sugar (optional, to balance out the pungent tamarind and the hot spice powder; I almost never use it)
• 1 or 2 red chilies optional (tempering)