Curry Leaf Gravy
1 tsp black pepper
2 red chilli
1 tsp fenugreek seeds
2 tsp urad dal
1 tsp toor dal
1 tsp cumin seeds
1 tsp kasakasa(white poppu seeds)
2 tbsp gingely oil(sesame seed oil)+1 tsp oil for fying
2 cups curry leaves
15 gm tamarind(small lemon size)
1 tsp jaggery powder(or sugar)
1 tsp asafoetida powder
5 garlic cloves
1 tsp turmeric powder
salt to taste
Chop Shallots and garlic lengthwise
wash curry leaves pat dry thoroughly
soak tamarind pulp in 2 tbsp of hot water
Heat 1 tsp of oil in a pan and fry Pepper, red chilli, urad dal,
toor dal, fenugreek seeds, cumin seeds and poppy seeds.
Fry until you get good aroma don't overdo.
Remove from pan and add the curry leaves.
Fry until curry leaf is crisp.
Once the fried fixture is cold grind it with the soaked tamarind into fine paste.
Add a cup of water or so and mix the paste.
Set it aside.
In Pan add oil and fry the shallots and garlic.
Next add the paste with turmeric powder, asafoetida and salt.
Cook until oil separates from the gravy.
Put off the flame and add jagerry.