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KARUVEPPILAI POONDU KUZHAMBU (Curry leaf and Garlic Curry)

Curry leaves - 50 gms
Onions - 200 gms (chopped)
Garlic - 100 gms
Red chillies - 2
Ginger garlic paste - 1 tsp
Tomatoes - 150 gms
Chilli powder - 1 1/2 tbsp
Coriander powder - 2 tsp
Turmeric- 1/2 tsp
Tamarind pulp - 1 tbsp
Salt to taste
Oil - 2 tbsp
Asafoetida -  a pinch
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp


  • Wash, pat dry and fry curry leaves in oil till crisp. Drain the excess oil. Crush coarsely and keep aside.
  • Heat oil in a pan, add asafoetida, red chillies, mustard, cumin, urad dal, fenugreek seeds and saute till the mustard crackles and the gram turns golden in colour.
  • Add onion and saute til transparent. Add garlic cloves and ginger garlic paste and after one minute , add chopped tomatoes and cook till the liquid reduces.
  • Add chilli powder, coriander powder, salt and turmeric and cook till the raw flavour of the spices is gone.
  • Add tamarind pup and 2 cups of water. Now add crushed curry eaf and cook over low heat.
  • Cook for a few minutes and serve hot.

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