Preparation Time : 15 mins | Cooking Time : 25 Mins | Serves: 4-5

Curry Leaves| Karuvepilai 1/2 cup (loosely packed) Shallots| Small onion 15-20 Garlic 10-15 pods Tomato 1 Sambar powder 4-5 tsp Dhaniya powder | Coriander powder 3 tsp Fennel seeds or fennel powder 1 tsp Sesame Oil 2 tblsp Tamarind extract 2 cups Mustard seeds 1/4 tsp Vendayam | methi seeds 1/4 tsp Black Pepper 1/4 tsp Salt as needed Turmeric powder 1/2 tsp Jaggery 1 tsp

Karuveppilai kuzhambhu - 1

Method:

  • Soak lemon sized tamarind in hot water and take out 2 cups of extract from that.
  • Peel the skin of the onions and garlic.
  • In a pan add oil and add the mustard seeds, black pepper and methi seeds.
  • When the mustard seeds splutter, add the onions and garlic.
karuvepillai kuzhamu 2 - 2
  • Let this cook in a medium flame till it becomes nice golden brown colour.
  • Grind the curry leaves, tomato, sambar powder, fennel powder and coriander powder into a fine paste. Add little water to this while grinding if needed.
karuvepillai kuzhambu1 - 3
  • Once the onions and garlic are done add the ground paste to this.
  • Mix this well and add 1/2 cup of water.
  • Cook in a low flame till the raw smell goes. It will take around 10 minutes. Stir in between.
karuvepillai kuzhambu 3 - 4
  • Now add the tamarind extract. Add turmeric powder and salt to this.
karuvepillai kuzhambhu 5 - 5
  • Let this boil in a medium low flame till it reaches a kuzhambu consistency and the oil floats on the top. Add the jaggery and mix well. Switch off the flame.
karuvepillai kuzhambu 5 - 6
  • Serve hot with any curry of your choice or simple papad| appalam will be perfect too.
Curry leaves gravy - 7
  1. Shallots make this gravy very perfect, but if you can’t find it in your place or lazy to peel it, go ahead with finely chopped big onions.
  2. You can add 1 tsp of red chilli powder to this gravy if you need it very spicy.