Curry Leaves| Karuvepilai 1/2 cup (loosely packed) Shallots| Small onion 15-20 Garlic 10-15 pods Tomato 1 Sambar powder 4-5 tsp Dhaniya powder | Coriander powder 3 tsp Fennel seeds or fennel powder 1 tsp Sesame Oil 2 tblsp Tamarind extract 2 cups Mustard seeds 1/4 tsp Vendayam | methi seeds 1/4 tsp Black Pepper 1/4 tsp Salt as needed Turmeric powder 1/2 tsp Jaggery 1 tsp Method:
Soak lemon sized tamarind in hot water and take out 2 cups of extract from that. Peel the skin of the onions and garlic. In a pan add oil and add the mustard seeds, black pepper and methi seeds. When the mustard seeds splutter, add the onions and garlic.
Let this cook in a medium flame till it becomes nice golden brown colour. Grind the curry leaves, tomato, sambar powder, fennel powder and coriander powder into a fine paste. Add little water to this while grinding if needed.
Once the onions and garlic are done add the ground paste to this. Mix this well and add 1/2 cup of water. Cook in a low flame till the raw smell goes. It will take around 10 minutes. Stir in between.
Now add the tamarind extract. Add turmeric powder and salt to this.
Let this boil in a medium low flame till it reaches a kuzhambu consistency and the oil floats on the top. Add the jaggery and mix well. Switch off the flame.
Serve hot with any curry of your choice or simple papad| appalam will be perfect too.
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