I was pestering my mom to send me some of her traditional recipes for my blog and she sent me this one recently. I don’t have fresh curry leaves at home (even though I have curry leaves plant, now is not the season yet!!!), I was so skeptical about the outcome of this dish. But to my surprise, my referigerated curry leaves did give out its flavor and aroma. The flavor and taste was devouring with the aromatic curry leaves, the spiciness of peppercorns and the sourness of tamarinds and the combination of all of those flavors in one gravy was astounding. It’s very simple to make without the need for any special prepared powders as would be in any south indian kuzhambus. I’m sending this entry to the event, “Walk Through The Memory Lane” started by Gayathri and hosted by Roshan (for March 2012)
Red Chillies –6
Tamarind — a small lemon sized ball
Peppercorns –2 tsp
Urad dal –1 tsp
Toor dal –1 tsp
Curry Leaves –2 cups (fresh ones preferred)
Asafetida(Hing) –1/4 tsp
Mustard seeds –1 tsp
Jeera –1 tsp
Salt –to taste
Sesame oil (Gingelly oil) —2Tbsp
Ghee –1 Tbsp
1. In a kadai add gingelly oil, red chillies, urad dal, toor dal, and peppercorns one after another and fry till brown. Transfer this in to a bowl and let it cool.
2. Keep the kadai again and add washed curry leaves and fry in medium flame for about 2 minutes. Add tamarind(make sure stones are removed from tamarind) and hing and fry for another minute.
3. Grind the curry leaves along with all the ingredients in step 1 in to a fine paste.
4. Heat the kadai, add ghee and mustard seeds. Let it splutter and then add jeera and then the ground paste. Add about 1/2 cup of water, salt and let it boil.
5. Boil till oil floats on top and remove about 10 minutes. Enjoy this kuzhambu with rice.
Fry red chillies, urad dal, toor dal, peppercorns in oil.
Fry curry leaves, tamarind and hing.
Grind above ingredients in to fine paste. Temper mustard seeds, jeera and the ground paste with water and salt.
Let it boil till oil floats on top, remove and serve with rice.
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