Ingredients:
Curry leaves – a small bunch
Small onion – 10-15 chopped
Garlic pod – 2-3 finely chopped
Coconut – 1 tblsp grated
Sundakkai vathal ( dried turkey berries ) – 5
Sambar powder – 2 tblsp
Hing – 1/4 th tsp
Haldi powder – 1/4 th tsp
Tamarind – lemon size dissolved in 1/2 Lt of warm water.
Jaggery – a small piece
Salt – 1 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Sesame oil – 2 tsp
Method:
Take 2 tsps oil in the kadhai and fry the sundakai vathal well and transfer it to a mixie bowl.
Dry roast the curry leaves in a kadhai till it becomes slightly crisp and transfer to the mixie bowl.
Now add the coconut to the above and grind them to a fine paste.
To the remaining oil in the kadhai add the mustard seeds and cumin seeds and when it splutters add the onions and garlic and fry well. Now add the hing, sambar powder , turmeric powder and fry for a minute.
Now add the tamarind water , piece of jaggery and salt and let it boil till the tamarind smell subsides.
The curry leaves mixture to above and cook for 10 mins till the oil begins to separate and the mixture slightly thickens.
Curry leaf koyumbu is ready to be eaten with hot rice , pongal etc.
By Meera Sridhar
Simple home cooking 