CURRYLEAF CURRY

Ingredients:

Onion-1 chopped

Tomato-2 chopped

Currry leaves-2 cups

Dry red chilli-2

Garlic-15 cloves

Cumin seeds -1 tsp

Mustard seeds -1 tsp

Tamarind -1 small (soaked in water and juice extracted)

Turmeric powder -1 tsp

Red chilli powder-1 tblspn

Coriander powder -1 tblspn

Oil-1/4 cup

Salt to taste

For Tempering:

Mustard seeds-1 tsp

Fenugreek seeds -1 tsp

Cumin seeds-1 tsp

Curry leaves-1 spring

Method:

In a kadai add 2 tblspn oil and throw in all curry leaves and roast it for 5-10 min till lightly crispy..Fry half of the garlic.Take this both in a food processor and grind it into a fine paste.

Heat 3 tblspn of oil add in the garlic And onion and cook till it get golden brown.Add in tomatoes and cook till the tomatoes get mushy.

Add in chilli powder,coriander powder turmeric powder and mix well.

Pour in the tamarind water,salt  and cook till oil separates.

Add in the ground curry leaf paste and mix well.Cook till oil separates.

Make tempering by crackling mustard,cumin , dry red chilli and fenugreek seeds and curry leaves in oil.Pour this into the curry and mix well.

Serve hot with rice.