Karuvepilai kulambu

Ingredients
Items	Qnty	Comments
Fresh Curry leaves	10 sprigs	(tamil:karuvepilai)
Onion	1 whole onion small size	if u get small onions (tamil:chinna vengayam – ½ cup) that would be the best for this recipe)
Tomato	1 whole tomato small size	(tamil:thakkali)
Garlic	5 flakes	(tamil:vellai-poondu)
Tamarind	In the size of a lemon	(tamil:puli)
Toor dhal	1 tablespoon	(tamil:thuvaram paruppu)
Red Chillies	5	(tamil:vara milagai)
Black Pepper	2 teaspoons	(tamil:milagu)
Raw Rice(Pachai Arisi)	1 tablespoon	(tamil:pachi arisi)
Mustard Seeds	¼ teaspoon	(tamil:kaduku)
Cummin seeds	½ teaspoon	(tamil:seeragam)
Salt	¾ teaspoon	Or as required
Oil	2 tablespoons	For frying

Method

1. Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it.Add 1 cup of water to it.

2. Heat 2 teaspoons of oil in a tawa(skillet) and add cummin seeds,black pepper,red chillies,raw rice,toor dhal and saute well.

3. Finally add the curry leaves and sauté for 2 minutes.

4. After the above mixture cools down grind it into a paste in a blender.You can add a little amount of water for grinding if needed.

5. Finely cut the onion,tomato and garlic.

6. Heat the oil in a sauce pan and add the mustard seeds

7. After it splutters add the onion,garlic and tomato and sauté well.

8. Now pour the tamarind juice and add salt.

9. Pour the grinded mixture into it and stir well.

10. Close with a lid and allow to boil for 10 minutes.

11. You can see the mixture gets thick and oil floats on top.

12. Off the stove.

13. Transfer to a serving dish.

· This dish can be served hot with white rice and ghee.

· Goes well with idly and curd rice too.

· It is supposed to cure cold and cough.

· Very good for health due to the addition of curry leaves.

· This dish stays good in the fridge for a long time too.