- 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.
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