CURRY LEAF KUZHAMBU

 

INGREDIANTS:

               Tamarind                - 1 small line size

              Red chilies              - 5

           black gram dhal          - 11/2 tsp

          Mustard seeds             - 1/2 tsp

           salt                             - 2 tsp

            Asafotida                 - a bit

           curry leaves              - 2-3 tables spoons

In a little oil fry black gram, asafotida and red chilies. Grind them with curry leaves, salt and tamarind to a smooth paste. Dissolve this in half liter of water and simmer for 15-20 minutes till it gets little thickened.Season with mustard seeds.