KARUVEPILLAI KUZHAMBHU RECIPE – TAMARIND GRAVY WITH CURRY LEAVES

WITH GARLIC

     As kids are around at home, though i cook something new , i couldn’t take pictures. This recipe was lying in  my draft  and wanted to share this with you.

INGREDIENTS

TAMARIND EXTRACT	2 CUPS( FROM A GOOSEBERRY SIZED LEMON)
RED CHILLI POWDER	1TSP
CORIANDER POWDER	1 TSP
GARLIC	5 PODS
SMALL ONION	7-9 NO
CURRY LEAVES	2 FISTFUL
SESAME OIL	2 TBLSP
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED
JAGGERY	1/4 TSP
FENUGREEK SEEDS( VENDAYAM)	1/4 TSP
CHANNA DAL	1/4 TSP
MUSTARD SEEDS	1/4 TSP

 

• Dry roast curry leaves (3 pods)and garlic separately for few minutes.

• In a pan, add oil and throw in the mustard seeds, vendayam, channa dal .
• Peel the skin of garlic and shallots(small onion)

• Add this to the oil and fry them till golden brown.

• Add the tamarind extract and add the turmeric powder, red chili powder and coriander powder. Add salt, asafoetida and jaggery to this.

• Grind the roasted garlic and curry leaves into a smooth paste.
• Add to this tamarind gravy and boil nicely in a medium flame, till it reaches a kuzhambhu consistency.

• Enjoy with rice smeared with sesame oil and this taste yum with any type of kootu.

I am going on a break for a week, and this space will be updated as usual as i don’t want to disappoint my readers. Will be back to routine from 2nd of April.

Keep visiting.