Karuveppilai Kuzhambu

Ingredients:

Curry leaves – 2 cups

Salt – 2 teaspoons

Tamarind - lemon sized ball

Hing - ¼ teaspoon

Sesame Oil – 1 tablespoon

Mustard seeds – ½ teaspoon

Fenugreek seeds – ½ teaspoon

Roast & Grind:

Red chillies – 1

Channa dal – 2 teaspoons

Tuar dal – 2 teaspoons

Urad dal – 2 teaspoons

Corriander seeds - 2 teaspoons

Cumin seeds – 1 teaspoon

Method:

1. Roast the ingredients mentioned with a teaspoon of sesame oil & keep aside to cool.
2. Powder together the roasted ingredients with tamarind & curry leaves.
3. Mix the ground powder with hing, salt to 2 1/2 cups of water.
4. Heat oil in a non-stick kadai, add mustard seeds & allow spluttering.
5. Add fenugreek seeds & fry till golden brown.
6. Add the mixture.
7. Allow boiling till oil separates & kuzhambu looks thick in consistency.
8. Serve hot with rice/idli/dosa.