Ingredients:

Curry leaves – 2 hand full

Urad dhal – 3 tsp

Pepper – 1 tsp

Dry Red Chili – 2-3 based on taste

Tamarind – 1 lemon size

Turmeric powder – 1/2 tsp

Asafoetida – 1/4 tsp

Salt – to taste

Gingelly Oil – 3-4 tbspn

Mustard – 1 tsp

Method:

1. Take a tawa, add 2 tsp oil and fry urad dhal, dry chilli, pepper and curry leaves.

2. Fry until fresh aroma spreads from the urad and curry leaves (leave until the leaves dry do not over heat)

3. Ground the fried items to a fine paste adding a little water.

4. Prepare a thick tamarind extract and add asafoetida, turmeric and the ground paste and mix well.

5. Keep a thick bottomed vessel and add 3 tbspn oil and let mustard splutter.

6. Now add the tamarind and curry leaves mixture.

7. Finally add salt and let it boil until oil suspends and the gravy becomes thick.

Store the karuveppilai milagu kuzhambu in a dry container. Add it to hot rice, add some gingelly oil and a pinch of salt and eat with a vathal or papadam.

This is a best dish especially during winter and rainy season

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