August 08, 2012 By: admin Category: Chutney/Thokku & podi, Sambar/Gravy
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Curry leaves – 2 hand full
Urad dhal – 3 tsp
Pepper – 1 tsp
Dry Red Chili – 2-3 based on taste
Tamarind – 1 lemon size
Turmeric powder – 1/2 tsp
Asafoetida – 1/4 tsp
Salt – to taste
Gingelly Oil – 3-4 tbspn
Mustard – 1 tsp
1. Take a tawa, add 2 tsp oil and fry urad dhal, dry chilli, pepper and curry leaves.
2. Fry until fresh aroma spreads from the urad and curry leaves (leave until the leaves dry do not over heat)
3. Ground the fried items to a fine paste adding a little water.
4. Prepare a thick tamarind extract and add asafoetida, turmeric and the ground paste and mix well.
5. Keep a thick bottomed vessel and add 3 tbspn oil and let mustard splutter.
6. Now add the tamarind and curry leaves mixture.
7. Finally add salt and let it boil until oil suspends and the gravy becomes thick.
Store the karuveppilai milagu kuzhambu in a dry container. Add it to hot rice, add some gingelly oil and a pinch of salt and eat with a vathal or papadam.
This is a best dish especially during winter and rainy season
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