CURRY LEAF KUZHAMBU

Ingredients:
Curry leaves- 2 handfuls
peppercorns - 1.5 tsp
Cumin seeds - 1/2 tsp
Red chillies - 8
Asafoetida - pinch
Oil  -2 tsp
tamarind - small lemon size
Salt - 1.5 tsp

For talimpu:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Method:

• Heat 2 tsp of oil and fry peppercorns, cumin seeds, red chillies and asafoetida.
• Cool and grind along with tamarind, salt and curry leaves into smooth paste.
• Add 400 ml of water to the paste and mix well.
• heat the oil in kadai, add mustard and urad  dal and allow them to splutter.
• Add curry leaf mixture and bring it to boil.
• Reduce the flame and cook till it reduced to 2/3rd.
• Switch off the flame.
• This can keep for 2-3 days.