Karivepali Kulumbu 3

Ingredients:

• Curry Leaves – a handful
• Thuvar Dhal – 2 tablespoon
• Channa dhal – 1 teaspoon
• Red Chillies – 5 - 6
• Pepper – 2 teaspoon
• Coconut – 2 tablespoon
• Tamarind paste – 1 to 1 1/2 sp
• Turmeric Powder – ½ teaspoon
• Asafotida Powder – ½ teaspoon
• Sesame Oil – 2 tablespoon
• Mustard – ½ teaspoon
• Fried and powdered - Fenugreek powder – ½ teaspoon
• Salt – 2 teaspoon or as per taste

Method:

• In a kadai put one teaspoon oil and fry thurvar dhal, channa dhal, Pepper and red chillies, and keep separately.
• Same kadai add the curry leaves and fry for a while.
• Remove and grind to a fine powder.
• Grind coconut separately to a fine paste.
• In a kadai put the remaining oil and when it is hot add mustard.
• Add 2 cups of water along with turmeric powder and ground dhal powder. Stir well, bring to boil.
• When it starts boiling, add the coconut paste and add little water if necessary.
• Stir once again and let it cook in low flame till it thickens.
• Your kuzhambu is ready to serve.

Notes:

• Few Gralic flakes and sambar onions can also be added while seasoning.
• And if you want you can avoid coconut also.