Thursday, December 22, 2011

Curry Leaves Kulambu

Tamarind - 1 small lemon sized
Curry leaves - 1/2 cup, tightly packed
Sāmbar powder - 1 1/2 tbspns
Turmeric - 1/4 tsp
Small onion/Shallots - 5-7 nos., finely chopped
Garlic 10-12 flakes, chopped
Salt - as needed
Jaggery - a small piece
Pepper powder - 1/4 tsp

To temper:
Gingely oil/cooking oil -  2 tbspns
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Toor dal - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a few (optional)

Wash curry leaves and grind it with little water to a smooth paste.
Extract tamarind juice from tamarind.
Heat a kadai with oil and add the mustard seeds. As soon as they crackle add urad dal, fenugreek seeds, cumin seeds and then toor dal and fry till golden colour.
Add the finely chopped onions and garlic and fry till golden brown.
Add the tamarind extract, ground curry leaves paste, turmeric, salt, sambar powder.
Add enough water and boil till oil separates and floats on the top. Add jaggery and pepper powder lastly and give a boil.
Mix with rice and ghee/sesame oil and enjoy!!

Recipe Courtesy: Rak's Kitchen

1 comment: