Chettinad Kuzhambu (Pepper and Tamarind Gravy)

Ingredients

• 50 g whole black peppercorns, Tellicherry
• 25 g whole cumin seeds
• 8 dried red chillies, Kashmiri
• 4 whole cloves
• 5 cm cinnamon stick
• 1 tablespoon black cumin seeds
• 6 garlic cloves, smashed
• 40 g fresh ginger, rough chopped
• 60 ml coconut oil
• 2 medium red onions, finely sliced
• 400 g chicken thighs or lamb, 4 cm chunks
• 100 g tamarind pulp, soaked in 100 ml warm water, strained
• 250 ml water
• Salt, to taste
• Fresh curry leaves for garnish

Method

1. 1
   Toast black peppercorns, cumin seeds, dried chillies, cloves, cinnamon, and black cumin in dry pan over medium heat for 3 minutes until fragrant; cool completely.
2. 2
   Grind toasted spices to fine powder; combine with smashed garlic, ginger, and 3 tablespoons water into thick spice paste.
3. 3
   Heat coconut oil in heavy pan over medium-high heat; add sliced onions and fry until caramel-brown, 9 minutes.
4. 4
   Add spice paste and sauté for 2 minutes, stirring constantly until darkened and oil separates.
5. 5
   Add meat pieces and toss for 5 minutes until browned on edges.
6. 6
   Pour in strained tamarind liquid and 250 ml water; bring to simmer, cover, and cook for 18 minutes until meat is tender.
7. 7
   Uncover, increase heat slightly, and reduce sauce for 3 minutes until thickened and coats meat.
8. 8
   Season with salt, garnish with fresh curry leaves, and serve with steamed rice.