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Curry Leaves Kolambu

Ingredients:

Method:

Soak tamarind in 1/4 cup of water and strain. Wash and drain off all the water from the curry leaves. Heat a pan or kadai with a tbsp of oil in it, and over medium flame fry the cummin seeds, pepper pods andfour red chillies till every thing is well roasted. Remove from fire and allow it to cool. Add curry leaves, salt, tamarind, water, rice, turmeric powder and one cup of water. Grind into a smooth paste in a mixie. Remove into a bowl. Wash the mixie with half a cup of water and add this too, into the ground paste.

Heat the remaining oil add the mustard seeds and the remaining red chilli. When the mustard seeds starts crackling add the ground paste. Simmer till raw smell of curry leaves disappears and the gravy is thick. Serve at room temperature with rice. This kolambu could be taken while travelling as it can be preserved for a couple of days. It is normally prepared with sesame oil.
Serves 8.
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