Karuvepilai Kuzhambu/ Curry Leaves Gravy

 

This one is another recipe from the Aval Vikatan supplement. Its a very healthy gravy and it is mentioned that this gravy is healthy for eyes and stomach. It is also suited for new moms. See more benefits of curry leaves in this post. Lets get on to the recipe.

 

Ingredients:

1. Curry leaves – 1 cup
2. Toor Dal – 2tsp
3. Urad dal – 2tsp
4. Peppercorns – 2tsp
5. Ginger – 1small piece
6. Red chilli (I used long variety) – 2
7. Turmeric powder – 1 pinch
8. Tamarind – 1 lemon sized
9. Salt – as needed
10. Gingelly oil – 1 & 1/2tsp

To temper:

1. Gingelly oil – 2tbsp
2. Mustard – 1/2 tsp
3. Asafoetida – 2 pinches

Method:

1. Heat kadai, add 1&1/2tsp of gingelly oil and add the dals, ginger, chilli, pepper and curry leaves ( wash the leaves beforehand). Saute till the dals turn slightly brown. Cool and grind to a coarse paste with little water.

2. Heat kadai, add the items under ‘To temper’ column. Once mustard splutters, add the paste and saute for a while in low flame. Make sure it does not get stuck to the kadai. You can add little water.

3. Extract tamarind juice from the tamarind (you can soak it in hot water for 15 to 20 mins) and add it to the kadai.

4. Add salt, turmeric and wait till the gravy comes to boil well and switch off. Serve hot with rice!. Tastes and smells heavenly!