Curry leaves | Karuveppilai kara kuzhambu

For the kara kuzhambu masala powder:

• Coriander seeds - 50g
• Dried red chilli - 25g
• Black pepper - 5g
• Cumin seeds - 5g
• Mustard seeds - 2 - 3g
• Fenugreek - 2 - 3g
• Thoor Dal - 5g
• Bengal gram Dal - 5g
• Raw rice - 5g
• Turmeric powder - 3g
• Dry roast all the above except turmeric powder and grind to a dry powder.

Preparation:

• On a hot pan, add 2 tsp gingelly oil -> add 1/2 tsp black pepper corns, 1/4 tsp cumin seeds once the oil is hot
• Add 1 handful curry leaves, 2 - 3 garlic and 1 tsp shredded coconut -> cook till curry leaves starts to turn crisp. (Not completely crisp)
• Transfer it to a plate and grind it to smooth paste once it is down to room temperature
• On the same pan, add 5 tsp gingelly oil -> add mustard seeds, fenugreek and cumin seeds once the oil is hot.
• Add 10 - 12 shallots, few curry leaves and garlic pods -> cook till the shallots are translucent.
• Add 1 large chopped tomato and cook till it is dissolved
• Add spice powders - 2 tsp freshly ground kuzhambu masala powder + 1 tsp chilli powder and salt
• Add in the ground curry leaves paste and cook for 5 mins
• Add in tamarind extract -> adjust salt and water at this stage
• Cover and cook for 10 mins/ it is reduced to the desired consistency.

Happiee Cooking !!😊