Karuvepillaai pundu kozhambu/curry leaves and garlic gravy Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add crushed garlic and curry leaves. Sauté for a minute.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 4.Add tamarind pulp and water. Bring the gravy to a boil and simmer for 10-15 minutes.
• STEP 5.In a separate pan, heat oil and add mustard seeds, urad dal, and dried red chilies. Let them splutter.
• STEP 6.Pour this tempering over the gravy and mix well. Serve hot with steamed rice or dosa.

Cooking Tips

• Make sure to wash the curry leaves thoroughly before using them in the recipe.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a thicker gravy, you can add a teaspoon of rice flour mixed with water.
• You can also add vegetables like drumsticks or brinjal to enhance the flavor and texture of the gravy.

Storage and Serving

• Store any leftover gravy in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy before serving and adjust the consistency by adding a little water if needed.
• Serve the karuvepillaai pundu kozhambu with steamed rice or dosa for a delicious meal.