Curry leaves/( kariveppilai) kuzhambu

Ingredients:

• Curry leaves - 1/2 cup tightly packed
• Shallots - 6 to 7
• Tamarind - small lemon sized
• Turmeric powder- 1/4 tsp
• Chilli powder- 1 tsp
• Coriander powder -2 tsp
• Jaggery-1/4 tsp
• Salt - To taste

To temper:

• Sesame oil -2 tbsp
• Mustard seeds - 1/4 tsp
• Fenugreek- 1/4 tsp
• Urad dhal - 1/2 tsp
• Channa dhal-1/2 tsp
• Curry leaves - few
• Asafoetida - 1/4 tsp
• Cumin - 1/4 tsp

Method :

• Grind curry leaves to fine paste adding water as required.
• In a pan add sesame oil and temper with items mentioned under 'to temper'.
• Then add ground curry leaves paste, tamarind extract and all the spice powders powders and salt.
• Close the lid and let it book in a low flame till the oil separates or till the raw smell disappears.
• Serve hot with rice.

Notes :

• You can store this in refrigerator and use for up to a week.