CURIVEPPILAI KUZHAMBU

Ingredients:

Curry leaves -2 cups

Tamarind –Lemon size

Turmeric powder -1/4 tsp

Salt – to taste

For tampering:

Mustard seeds -1/2 tsp

Methi seed -1/2 tsp

Jingly oil -1/4 cup

For  roasting & grinding:

Chilies -10

Gram dhal -2 tsp

Tuvar dhal -2 tsp

Urad dhal -2 tsp

Cumin seed -1 tsp

Asafetida -1/2 tsp

Oil -2 tsp 

Method:

First roast the curry leaves in the empty kadai till it turns crispy.

Heat 2 tsp oil and roast the above roasting & grinding items till it turns golden brown.

Grind the roasted items with curry leaves like a powder.

Dilute tamarind with 2 ½ cup of water.  And add to this to curry leaves mix. Add turmeric powder and salt.

Heat oil in a pan adds mustard seeds, methi seeds. Finally add tamarind and curry leaves mix and bring to boil.

Once the consistency is thick remove from stove.

U can keep this for 2 days.