Kariveppilai Kulambu
Here is the quick video
Ingredients
Small onion- 25
Garlic cloves- 10
Gingelly oil- 2 tablsp
Urad dal- ¼ tsp
Mustard- ¼ tsp
Tamarind- small marble size
Salt- to taste
Dry roast and grind
Redchilli- 6
Coriander seed- 1 tablsp
Cumin- 1 tsp
Pepper- ½ tsp
Asafoetida- ½ tsp
Curry leaf(Kariveppilai)- 1 cup
Method
Dry roast redchilli, coriander seed, cumin, pepper and asafetida till nice aroma comes. Dry roast curry leaf slightly.
Grind redchilli, coriander seed, cumin, pepper and asafoetida first. Then add curry leaf and little water and grind into a smooth paste.
Peel onion and garlic and chop finely. Soak tamarind in little water. Heat gingelly oil in a frying pan and add mustard and urad dal. When it splutters add onion and garlic. Saute till transparent.
Add ground paste and tamarind water and salt. Allow it to boil till oil separates.
Boil it in the low flame. Serve hot with rice.
Ingredients
Small onion- 25
Garlic cloves- 10
Gingelly oil- 2 tablsp
Urad dal- ¼ tsp
Mustard- ¼ tsp
Tamarind- small marble size
Salt- to taste
Dry roast and grind
Redchilli- 6
Coriander seed- 1 tablsp
Cumin- 1 tsp
Pepper- ½ tsp
Asafoetida- ½ tsp
Curry leaf(Kariveppilai)- 1 cup
Method
Dry roast redchilli, coriander seed, cumin, pepper and asafetida till nice aroma comes. Dry roast curry leaf slightly.
Peel onion and garlic and chop finely. Soak tamarind in little water. Heat gingelly oil in a frying pan and add mustard and urad dal. When it splutters add onion and garlic. Saute till transparent.
Add ground paste and tamarind water and salt. Allow it to boil till oil separates.
Boil it in the low flame. Serve hot with rice.
Note:
If you want more curry leaf, you can add.
Adjust spices according to your taste.
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