• Karuvaeppilai Poondu Kulambu (Spicy Curry leaves and Garlic Kulambu/Gravy)
  
  Shallots / Sambar Vengayam – 1 cup
• Garlic – 1/2 cup
• Curry leaves – 2 cups
• Tamarind – 1 lemon size
• Vengaya kari vadagam – 1/2 tsp
• Salt – to taste
• Sesame Oil – 4 tbsp

To roast and grind:

• Whole dry red chillies – 10 –12
• Channa dal – 2 tsp
• Coriander seeds – 3 tsp
• Black pepper cirn – 1 1/2 tbsp
• Cumin seeds – 1 tsp
• Fenugreek seeds – 1/4 tsp
• Oil – 1/2 tsp

Method:

Immerse the curry leaves in water and wash well at least twice. Peel the skin of both shallots and garlic. If you have a mortar and pestle pound both together till they are coarse. Soak the tamarind in some warm water and extract the juice.

Heat a pan with oil and roast the ingredients mentioned in the list over medium flame till you get a nice aroma. Let it cool and grind it to a fine paste adding little water. Keep aside.Heat sesame oil in a pan. Season with vengaya kari vadagam, when you get the aroma add the pound shallots and garlic and cook till they are pink and soft. Add the ground paste at this stage and cook till the raw smell goes off.

 Add tamarind extract, salt, enough water (1/4 cup approx.,) and mix well. Close with a lid and let it cook over low flame for 5-7 mins or till the raw smell disappears.Serve hot with rice to which a dollop of ghee has been added. These tastes even better the next day and the next but you have to reheat it to prevent it from spoiling as we have added shallots.

Courtsey : Radhika's blog -I have posted this receipe after preparing the same. Trust me the taste is awesome.