Karuvaepillai Kuzhambu #2

 

Ingredients:

Onion - 2 (fine chop)
Tomato - 4 (fine chop)
Garlic - 200 g
Curry Leaves - 1 1/2 cup
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 3 1/2 tsp
Kashmiri Chilly powder - 2 1/4 tsp
Sambar thool - 1 tbsp
Tamrind - 75 g
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Vadagam - Little
Dry Red Chilly - 4 (gundu chilly)
Jaggery - Litte
Hing - 1/2 tsp
Oil, Salt, Water - As reqd

Method:

• Soak tamrind in hot water, app 150 ml and set aside
• Heat oil in pan.
• Fry curry leaves and set aside.
• To the same pan add oil and fry garlic and saute.
• Set this aside.
• Now grind each separately by adding required water.
• Again heat oil in pan.
• Add  dry red chilly to pan.
• Then add mustard seeds, cumin seeds and little curry leaves.
• Add in vadagam and saute.
• Add fine chopped onion  and saute for a while.
• Saute until it turns dark brown in color, for app 5-7 mins.
• This adds mild sweetness to gravy.
• Add ginger garlic paste and saute.
• Add in fine chopped tomato and cook till it turns mushy.
• Add in turmeric powder, coriander powder and chilly powder and mix well.
• Add in sambar thool and mix it.
• Strain and add tamrind water and mix well.
• Add 2 cups of water and let it boil for 7-8 mins.
• Add salt and jaggery.
• Add blended garlic paste and curry leaves puree.
• Mix well.
• Add hing and mix well.
• Turn off range and add gingely oil.
• Top with few fried garlic and add fresh curry leaves.
• Mix well and serve hot.