Curry Leaves Kolambu
Ingredients:
-
Picked curry leaves 1 cup(full)
-
Pepper pods 3/4 tsp
-
Cummin seeds 3/4 tsp
-
Raw rice 1 tsp
-
Oil 3-4 tbsp
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Salt 1/2 - 3/4 tsp
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Red Chillies 5
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Tamarind size of a small lime
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Mustard seeds 1/2 tsp
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Turmeric powder 1/4 tsp
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.