Karuveppilai kuzhambu

Curry Leaf Gravy

Ingredients

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)

5 shallots

1 tsp asafoetida powder

5 garlic cloves

1 tsp turmeric powder

salt to taste

Preparation

Chop Shallots and garlic lengthwise

wash curry leaves pat dry thoroughly

soak tamarind pulp in 2 tbsp of hot water

Method

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.