For Selavu Masala Powder (Selavu Podi)

1. Dry roast all the ingredients listed under “selavu masala”. Dry roast on a very low flame until the spices are roasted and aromatic. Grind to a fine powder. Set aside.

Curry Paste (Selavu Aracha Masala)

1. Heat Indian sesame oil (gingely oil) in a pan and add in the chopped small onions (Indian Shallots), chopped garlic and the curry leaves. Fry till the small onions are soft and slightly starting to brown.
2. Add in the ground selavu masala powder and saute for a few seconds. Add in the fresh shredded coconut. Fry for a minute. Remove from heat and set aside to cool. Grind the cooled mixture with half a cup of water to a fine paste. Set aside.

For the Kuzhambu

1. Heat Indian sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. let the mustard seeds splutter. Add in the finely sliced small onions and garlic
2. Once the small onions are cooked and slightly brown, add in the tomatoes and chopped brinjals. Add in the salt and saute for a minute.
3. Add in the tamarind pulp.
4. Add in the ground masala paste and a cup of water. Add in a small piece of jaggery. Jaggery is optional.
5. Cover the curry with a lid and simmer for 15 minutes. Sprinkle the curry with a big pinch of asafoetida.
6. Selavu Kuzhambu is ready. Serve hot with rice.