Ingredients
| Tamil name | English name | Measure |
|---|---|---|
| Karuveppila | Curry leaves | 1 bunch |
| Milagu | Black Pepper | 10 gm |
| Uluttam Paruppu | Urad dhal | 2 spoons |
| Milagai vattal | Red chillies | 6 nos |
| Perungayam | Asafoetida | 10 gms |
| Puli | Tamarind | Lime sized ball |
| Uppu | Salt | to taste |
| Nallennai | Gingelly oil | 2 spoons |
| Kadugu | Mustard seeds | 1 spoon |
| Manjal podi | Turmeric powder | half spoon |
Steps
– Select curry leaves that are not very tender. Wash and drain.
– Fry all these ingredients until golden brown.
– Grind the curry leaves and fried ingredients with tamarind and asafoetida to a smooth paste.
– Mix with adequate amount of water, add salt and turmeric powder and boil till it thickens.
– Season with mustard seeds and urad dhal.
Source
Sri Nrisimiha Priya
