Curry Leaves / Karivepillai Kolambu


Curry Leaves – 2 cup
Tamarind – small lemon size (soak it in water and extract the juice)
Bengal Gram – 2 tsp
Red Gram – 2 tsp
Split Black Gram – 2 tsp
Red Chilly – 10
Cumin Seeds – 1 tsp
Asafoetodia – 1 tsp
Turmeric Powder – ¼ tsp
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Salt – to taste
Cooking Oil

Service For: 3 People
Cooking Time: 20 minutes

Cooking Instructions:

Fry the curry leaves in a pan without adding oil till it becomes crispy.

Heat 1 tbsp of oil in a pan and add red gram, Bengal gram, split black gram, cumin seeds, asafoetodia and red chilly to it and fry it for a while until all the grams become red in color. Grind all these items along with curry leaves to a fine powder.

Heat oil in a pan and sauté it with mustard and fenugreek seeds. Add tamarind juice, grinded powder, turmeric powder and required salt and water to it and bring it to boil. Let it cook until it thickens well.

Serve this dish with rice, dosa and idly.

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