Ingredients
Curry leaves - 2 cups
Black pepper - 1 tbsp
Oil - 2 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Tamarind - lime sized ball
Mustard - 1 tsp
Method
Pick, clean and wash curry leaves.
Soak tamarind in water, boil if necessary and extract the puree.
Heat oil in a pan add pepper, when it splutters add the curry leaves, fry for a few minutes, remove from fire, allow to cool add water and grind it to a fine paste.
Heat oil in a pan, add mustard, when it splutters, add the curry leaves paste and tamarind puree and one cup of water.
Add salt and turmeric and allow to simmer till the mixture reduces to less than half its quantity or till it reaches a thick gravy consistency.
Serve with rice.
Curry leaves - 2 cups
Black pepper - 1 tbsp
Oil - 2 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Tamarind - lime sized ball
Mustard - 1 tsp
Method
Pick, clean and wash curry leaves.
Soak tamarind in water, boil if necessary and extract the puree.
Heat oil in a pan add pepper, when it splutters add the curry leaves, fry for a few minutes, remove from fire, allow to cool add water and grind it to a fine paste.
Heat oil in a pan, add mustard, when it splutters, add the curry leaves paste and tamarind puree and one cup of water.
Add salt and turmeric and allow to simmer till the mixture reduces to less than half its quantity or till it reaches a thick gravy consistency.
Serve with rice.