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Curry leaves curry

Feb-11-2018
Priya Aravind
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Curry leaves curry RECIPE

My mother's recipe which I changed according to my children's taste

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. To grind
  2. Channa dal - 2 tsp
  3. Toor dal - 2 tsp
  4. cumin - 1 tsp
  5. fennel - 1 tsp
  6. pepper - 1 tsp
  7. Curry leaves - 1 to 2 cups
  8. coconut - 2 heaped spoons
  9. Gingely oil - 1 tsp
  10. To temper
  11. Mustard seeds - 1 tsp
  12. fennel - 1tsp
  13. cumin - 1 tsp
  14. Fenugreek seeds - 1tsp
  15. pepper - 1 tsp
  16. Others
  17. shallots - 5 to 6 cut into halves
  18. garlic - 5 pods cut into halves
  19. Gingely oil - 2 tbsp
  20. tamarind pulp - 1/4 cup
  21. jaggery - 1 tsp optional
  22. Sambar powder - 2 tbsp

Instructions

  1. Take kadai. Add oil. Add the items given under " to grind" one by one. Saute till the coconut turns it's colour. Cool it and grind into a paste
  2. Now take the kadai, add oil and temper it with the items given under "to temper". After they crackle, add shallots and garlic.
  3. Saute for 2 minutes and add the grinded paste and saute well.
  4. After 2 minutes, add the jaggery and sambar powder.
  5. Mix them well and add the tamarind pulp and salt to taste.
  6. Mix them well and saute for 2 minutes in sim. Now add enough water, so that the curry is watery.
  7. Allow it boil in sim for 5 to 7 minutes. Then the curry is ready.
  8. This curry tastes best when prepared in mud pot. Otherwise kadai is fine.
  9. Instead of sambar powder, you can add chilli powder and coriander powder in equal proportion.

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