Curry Leaf Kuzhambu

Ingredients

• Onion - 2 Medium size
• Garlic - 8 pods
• Tomato - 2
• Fresh Curry leaves - 4 cups
• Almond or cashews - 6
• Coconut - 4 pieces
• Poppy Seeds - 1/2 tspn
• Black Pepper - 1 tspn
• Chilli Powder - 1 tspn
• Cumin Seeds - 1/2 tspn
• Tamarind - 3 pods or 1/2 tspn paste

health tip

Curry leaves improve functioning of the stomach and small intestine and promote their action. They improve the quality of digestive juices secreted during digestion. Certain ayurvedic research says that curry leaves have some role in controlling non-insulin dependent diabetes mellitus.

Curry Leaf Kuzhambu

method

1. Chop the onion, tomato and garlic.
2. Grind Curry leaves, Almond or cashews,Coconut, Poppy Seeds, Black Pepper, Chilli Powder, Cumin Seeds and tamarind pods(if using tamarind paste, no need to add it at this stage) into a fine paste.
3. Heat some oil in a pot & season it with mustard & urad dhal. Saute the onion, garlic & tomato till tomato gets mushy.
4. Add the ground paste, half a cup of water & salt to taste.
   Using sesame oil for seasoning gives a nice flavor.
   
5. Cover the pot with lid and let it cook till the oil separates. Stir it from time to time since the gravy settles down and sticks to the pot if unattended.
6. If using tamarind paste, mix in the paste and let it boil for one more minute. Consistency of this kuzhambu is little thinner than chutney.
   This Kuzhambu can be kept in the fridge for 3-4 days. It goes well with rice, Idli & Dosa.