Karuveppilai Kozhlambu / Curry Leaves Kozhlambu

Ingredients:

• Curry Leaves - 2 cups
• Small Shallots(onions) - 1/2 cup
• Garlic  - 1 full 
• Urad Dal - 1 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Hing/asafoetida  - a pinch
• Tamarind  - small sized lemon ball
• Sesame oil - 1to 2 tbsp
• Salt to taste

Dry Fry Items to  Grind :

• Raw Rice - 1 tsp
• Channa Dhal - 1 tsp
• Dry Red Chilles - 3 to 5 nos
• Pepper - 1/4 tsp
• Fenugrreek Seeds - 1/4 tsp
• Cumin Seeds - 1tsp
• Coriander Seeds - 1tsp

Method:
      First wash curry leaves & keep it aside ...In kadai dry roast  raw rice ,channa dal, coriander seeds ,cumin seeds,pepper ,fenugreek ,red chilles  evenly for few mins until the raw smell goes & a nice aroma exists  ..Allow it to cool ,then grind these fried ingredients along with curry leaves & required amt of water to a fine paste..Keep it aside .
            Heat sesame oil in a kadai, add mustard allow it to splutter, urad dal, fenugreek , add sliced garlic & finely chopped small onions & saute for a while until onion turns golden brown . Now add the grinded paste ,salt & required amt of water & saute for few mins till the raw smell goes away & wait till the oil oozes out on sides.. Now add the tamarind paste & allow the whole mixture to boil  for 6 to 10 mins.Simmer the heat & allow it to  boil to get a thick gravy..yep this is ready to taste....This goes well with hot rice, idly ,dosai...Very healthy , nutritious kuzhlambu....

Hope y'all like this recipe...We can refrigerate for 3 to 4 days ....If want we can make it loose gravy too by adding extra water ...Enjoy friends...

PriRaj