Karuvepillai Kuzhambu/ Curry leaves Gravy

Ingredients:

   Karuvepillai Kuzhambu                               
      Cooking Time : 20 mins

• Curry leaves - 1 cup
• Tamarind - amla size
• Coriander seeds - 1 tsp
• Channa dal - 1/2 tsp
• Urad dal - 1/2 tsp
• Toor dal - 1/2 tsp
• Red chilly - 1
• Pepper - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Asafoetida - a pinch
• Turmeric powder - 1/4 tsp
• Salt to taste
• Jaggery - 1/2 tsp
• Gingelly oil - 2 tbsp

Cooking Instructions:

• Heat a tsp of oil in a kadai, add coriander seeds, channa dal, urad dal, toor dal and red chilly. Saute till color changes. Add pepper at this stage. Saute for a min and keep aside.
• In the same pan add curry leaves and saute for a couple of mins.

• Allow it to cool completely and grind it smoothly by adding water.

• Heat oil in a kadai, add mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter and add asafoetida and turmeric powder.

• Now add tamarind pulp and salt. Allow it boil for 3 to 4 mins.

• Add curry leaves paste and cook for another 3 mins.

• Finally add a pinch of jaggery and tsp of oil. Turn off the stove.