Karuveppilai Kulambu-curry Leaf Garvy

KARUVEPPILAI KUZHAMBU: • Heat a kadai and add one handful of curry leaves. • Fry for a few seconds and take them away. • The colour of the curry leaves should not be changed. •

Then grind them with ½ sp cumin seeds, 1sp fennel seeds, ½ sp peppercorns, a small piece of ginger, 4 garlic flakes, 6 sambar onions, 1sp kuskus, 1sp shredded coconut and ½ cup of chopped tomatoes to a fine paste.

• Heat the kadai again and pour 2tbsp oil. •

Add 1sp karuvadagam and when they change into a brown colour, add 2tbsp chopped onions and ¼ cup of chopped tomatoes.

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When the tomatoes are well mashed, add 1sp coriander powder, 1sp chilli powder and 1sp turmeric powder.

• Then add the ground paste with enough water to a desired consistency. •

Let it simmer for 5 minutes.