Curry Leaves and Garlic Kuzhambu

Ingredients Required for preparing Curry Leaves and Garlic Kuzhambu

Curry Leaves – 1 Cup

Garlic – 15 pieces

Dry Red Chili – 3

Urad Dal – 1 Tea spoon

Asafetida – ¼ Tea spoon

Turmeric Powder – ½ Tea spoon

Fenugreek (Methi) Seeds – ½ Tea spoon

Pepper – 10

Tamarind – 1 Small Lemon Sized

Mustard Seeds – ½ Tea spoon

Salt – As much as you need

Oil – As much as you need

Curry Leaves and Garlic Kuzhambu Preparation Procedure

First take a mixer grinder and grate curry leaves, Urad Dal and soaked Fenugreek seeds and keep it aside.

Take oil in a pan and heat it well. After the oil heats well put mustard seeds and let it to pop up.

After the mustard seeds pop, put the dry red chili and pepper seeds in it.

After the red chili fries and pepper pops up, add the grated ingredients to it and sauté until the oil in it separates and floats to the top.

With this you can add the turmeric powder, asafetida and salt and stir few times.

Now you can add the tamarind paste which you have to prepare previously. For preparing tamarind paste you have to soak it for about half an hour in water. Later blend it well and filter it in your hands only with the help of your finger gaps. This way of filtering is enough. Do not use a filter because the tamarind extract will get wasted if you use that.

Then add the garlic that you have previously cleaned by peeling off its dry skinny layer.

Finally add required amount of water to it and let it to get to the consistency of a (Kuzhambu) side dish.

That’s it. Now your ‘Curry Leaves and Garlic (Kuzhambu) Kuzhambu is ready to serve. It tastes awesome with rice.