Name: Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy recipe by Priya Mani at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Ingredients: Curry leaves/Karuveppilai - 1 cup; Garlic - 2 big full pods; Tomato - 1 big or 2 small; Tamarind - 1 lemon size soaked in water and take out the pulp; Onion - 1 big finely chopped; Turmeric Powder - 1/4 Tsp; Coriander powder - 2 tsp; Red chilly powder - 2 1/2tsp; Ginger-garlic paste - 1 tsp; Jaggery grated - 3/4 tsp ( optional); Gingelly oil - 3 tbs; Salt - to taste; For Tempering :; Mustard seeds - 1 tsp; Fenugreek seeds - 1/2 tsp; Urad dal - 1/2 tsp; Whole red chillies - 2; Curry leaves - 2 strings; Hing 1/2 tsp

ABOUT Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy RECIPE

Curry leaves and garlic gravy / pundu karuvepillaai kozhambu for the awesome rainy day with hot steamed rice with papad

Ingredients Serving: 5

Curry leaves/Karuveppilai - 1 cup
Garlic - 2 big full pods
Tomato - 1 big or 2 small
Tamarind - 1 lemon size soaked in water and take out the pulp
Onion - 1 big finely chopped
Turmeric Powder - 1/4 Tsp
Coriander powder - 2 tsp
Red chilly powder - 2 1/2tsp
Ginger-garlic paste - 1 tsp
Jaggery grated - 3/4 tsp ( optional)
Gingelly oil - 3 tbs
Salt - to taste
For Tempering :
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Urad dal - 1/2 tsp
Whole red chillies - 2
Curry leaves - 2 strings
Hing 1/2 tsp

Instructions

Heat 1 tsp oil and add curry leaves. Fry for 2-3 minutes until crispy .
In a blender add the curry leaves and tomato make them into puree.
Soak the tamarind in a cup of water and extract the pulp. Keep aside.
Heat ginger oil in a pan or kadai and add the mustard seeds,
When it pops, add urad dal, fenugreek seeds red chillies and curry leaves.
Fry for few seconds. Add hing . Add onions and fry till soft .
Now add the ginger-garlic paste and fry for 2 minutes.
Now add the crushed garlic.
Now fry them until garlic gets golden colour.
Now add the curry leaves tomato puree, and tamarind extract.
Add turmeric powder, coriander powder, red chilly powder, salt and mix well.
Allow to boil for a while
Once it starts boiling, close the lid and cook until you get a semi-thick consistency.
Stir in between to avoid burning. cook until the oil separates from the gravy.
Serve hot with steamed rice, idly , dosa , uttapam.
Best with rice with a dash of gingerly oil and with papad .

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