Vatha Kuzhambu

Sun-dried vegetable tamarind curry — the preserved, sun-dried vegetable pieces (vathal: sundakkai/turkey berry, manathakkali/black nightshade berries, or dried drumstick) fried in sesame oil with mustard seeds, shallots, and dried red chilli, then simmered in a thick tamarind extract seasoned with rasam powder, black pepper, and asafoetida until the gravy reduces to a thick, dark, intensely sour-spiced consistency. The vathal (sun-dried vegetables) swell as they cook and rehydrate in the tamarind; their concentrated flavour is the backbone of the curry. Considered one of the most medicinal preparations in Tamil Brahmin cooking: sundakkai has digestive properties and manathakkali treats mouth ulcers. Eaten with plain rice and sesame oil.