CURRY LEAVES KUZHAMBU/ KARUVEPPILAI KUZHAMBU

NEEDED:

mustard   1 tsp - for tempering
til oil- 2 tbsp
water as req

TO ROAST & GRIND:
toovar dal - 1 tbsp
pepper - 1 tsp
jeera - 1 tsp
red chilly
dhaniya - 2 tsp
hing
tamarind - big  lemon size ( soak in warm water , it will be easy to grind)
1 handful curry leaves

METHOD :

• in 2 tsp oil ,roast toovar dal, pepper, jeera, red chilly, dhaniya  & hing, till the dal turns golden brown.
• switch off the flame & add the curry leaves. toss it in pan heat  itself.
• then grind this to a smooth paste , adding tamarind with water, salt & grind to a smooth paste. 
• heat  the til oil & add the mustard,  when it splutters , add the ground paste & water  as req.
• keep in medium flame & bring it to a boil.
• this kuzhambu will be thick ,  tastes  delicious with hot rice, & pongal............

note:
if ur adding the paste to the tamarind  water , it will take time to thicken .
so grind the tamarind  with toovar , add  little water & keep in flame . since the mixture is aleady thick , it will be done in 5 min .



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