| CURRY LEAVES |KARUVEPILLAI | 1 CUP (Tightly packed) |
|---|---|
| URAD DAL | 1/4 CUP |
| RED CHILI | 7-8 |
| TAMARIND | A SMALL LEMON SIZED |
| SALT | AS NEEDED |
| ASAFOETIDA | 1/4 TSP |
| OIL | 1/2 TSP |
METHOD:
- Wash the curry leaves and pat dry them using a kitchen towel.
- Spread this for some time.
- In a pan add the urad dal and red chilli till golden brown and keep it aside.
- In the same pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame.
- Keep it aside. Now add the curry leaves and saute for a minute. The curry leaves will slightly shrink. Add salt to this and switch off the flame.
- when cool, grind this into a fine powder in a mixer. ensure that the mixie is dry.
- If you want to add garlic you can crush 1 or 2 garlic and roast this while roasting dals and grind it along.
- If you want this a coarse powder, grind the dal into fine powder and lastly add the curry leaves and just pulse it once or twice.
- I remember my mother in law adding half portion of urad dal and half portion of channa dal to this.
- Store this in an airtight container and always handle this with a clean ,dry spoon.
- This can be kept in room temperature for 15 days.
