CURRY LEAVES KUZHAMBU

          Curry leaves kuzhambu is a tangy dish which pairs well with hot rice,idly,dosai. If you like tangy based dishes then this kuzhambu will be your favourite.The key is to balance the spicyness and tangyness. Small onions tastes great in this yummy kuzhambu.

Fresh curry leaves suits this dish well.I followed this recipe from sharmis blog. Inspite of the benefits of curry leaves do try this kuzhambu once. Then you will get addicted to its taste.

INGREDIENTS

Roast and grind to a paste

Curry leaves	1 Cup
Garlic	3
Ginger	¼ inch piece
Dry Red chilly	4
Green chilly	3
Tamarind	small channa size
Coconut	2 tbsp
Oil	½ tsp

Small onion	6
Sambar powder	1 tsp
Tamarind	A small gooseberry size
Jaggery	1 tsp
Mustard seeds	½ tsp
Urad dhal	½ tsp
Gingely Oil	2 Tbsp
Salt	To Taste

PROCEDURE

• Roast the items given in the first table for 5 mins . Lastly add the curry leaves and then grind it to a paste by adding little water.
• Heat oil add mustard seeds,urad dhal.Let it splutter.Then add small onion and fry till it turns transparent.
• Add the curry leaves paste and saute till raw smell out.
• Extract tamarind juice.Add the tamarind juice,sambar powder,salt.
• Boil till oil separates.
• When the color changes add jaggery.Boil for a min and transfeer it to a bowl.
• It should be slightly thick.It tastes great on the next day.