Curry Leaves Kulambu

Ingredients:

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)

Method:

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