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Curry leaves and garlic gravy / pundu karuvepillaai kozhambu for the awesome rainy day with hot steamed rice with papad
Yum excellent dish
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 .
SERVING: 5
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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