Vatha kuzhambu (tamarind and fenugreek curry)

Soak the tamarind in two cups of hot water for 15 minutes, then squeeze out the pulp and strain it.

Dry-roast the fenugreek seeds and the peppercorns separately until they smell nutty, then grind to a coarse powder.

Heat the sesame oil and pop the mustard seeds, then add the urad dal, toor dal, dried chillies, curry leaves and asafoetida.

Pour in the tamarind extract, add salt and the jaggery, and simmer for 15-20 minutes until it reduces and thickens.

Stir in the ground fenugreek and pepper powder and simmer for another 5 minutes.

Take it off the heat. It thickens further as it cools, and keeps for three or four days refrigerated.