Karuvepilai Poondu Kuzhambu Recipe

INGREDIENTS:

1. Curry Leaves - 2 cup
2. Garlic - 25 clove
3. Onion - 1 finely chopped
4. tomato - 1 finely chopped
5. Tamarind juice- 1 cup
6. Dry Red chili powder - 1 tablespoon (tbsp.)
7. Coriander powder - 2 tablespoon (tbsp.)
8. Turmeric powder - 2 teaspoon (tsp.)
9. Dry Red chili - 4
10. Mustard seed - 2 teaspoon (tsp.)
11. Fenugreek seed - 2 teaspoon (tsp.)
12. Cumin seeds - 2 teaspoon (tsp.)
13. Oil - as needed
14. Salt - to taste

PREPARATION:

1. Heat 100 milliliter (ml) of oil in a pan, fry curry leaves and remove it from oil.
2. Sauté 10 cloves of garlic in the same oil until they turn golden brown and remove from oil.
3. Grind the curry leaves along with garlic into a fine paste by adding little water as possible.
4. Heat 3 tablespoon (tbsp.) of oil add mustard seeds and when it splutters, add red chili, fenugreek seeds, cumin seeds and fry well.
5. Now add onions and sauté they turn translucent (golden brown).
6. Now add remaining garlic, tomatoes and sauté well until they become mushy.
7. Now add turmeric powder, red chili powder, coriander powder and sauté until the raw smell is gone.l.
8. Now add the tamarind juice and bring it to boil.
9. After 5 minutes, add the ground paste and mix well
10. Now cook this well for next 15 to 20 minutes. (until right kuzhambu consistency is reached.)
11. Garnish with coriander leaves and serve.

NOTES:

1. If you wish to use less oil, fry curry leaves in a dry pan without using oil.