Karuveppilai Pathiya Kulambu / Curry leaf Kulambu

Hi friends, today I made karuveppilai pathiya kulambu which is my favorite one. I learnt this recipe from my mom who is expert in samayal. All my family members like this recipe and it tastes good. This recipe can go well with hot rice, Idli, Dosa, Curd rice made with any millet and especially it goes well with pazhaya sadam. We can keep this recipe for a week time and enjoy like anything.
This recipe is good for hair growth and for the people who recovered from fever. Usually in my place they prepare and give it to the woman after giving birth to a child.
I always make this recipe using mud pot which gives added flavor to my recipe. My office colleagues like this recipe very much and I hope you will also enjoy the same. Please do give your valuable comments.

Ingredients for Gravy
Curry leaf - 1 cup
Cumin/Jeeragam - 1tspn
Pepper - 1 tspn
Small Onion - 20
Hing powder- 1 tspn
Chilli powder - 3 tspn
Coriander powder - 4 tspn

Ingredients -2
Vendayam /Fenugreek seeds - 1/2tspn
Kadugu /Mustard seeds - 1tspn
Red chilli  - 3 nos
Ulundu / Black gram - 1 tspn

Ingredients - 3
Puli /Tamarind - One lemon size soaked in water
Small Onion - 10 nos
Garlic - 20  nos
Turmeric - 1/2 tspn
Salt - As per the taste
Hing powder - 1/2 tspn

Gingely oil - 3 small ladle

Step by step instructions for gravy:-
Keep tawa in a gas stove and once it become hot add 2 tbsp of gingely/Sesame oil  oil.  In that add cumin/Jeera seeds, Pepper corns and saute it for few seconds.

Now add small onions, hing powder and saute it until the onions get cooked.

Then add the curry leaves and cook it until the raw smell goes off.

Now add chilli powder, coriander powder and half salt. Cook all the ingredients well so that an aroma come out of it.

Keep the above preparation aside and let it cool for some time.  Once it cooled move it into the blender and grind  it into fine paste adding little water.

Step by step preparation for Kulambu:-
Keep the mud pot on a stove and once it hot add sesame/gingely oil - 2 laddle. Once the oil get hot add fenugreek, ulundu and split red chilli.

Then add hing powder, small onions, garlic pods and saute it for few minutes.

Then add the tamarind pulp with required water. Add turmeric powder and remaining salt. Boil the mixture until the raw smell of tamarind goes off.

Now add the ground gravy  (Ingredients one) and start cooking it in a slow flame. Now add remaining gingely oil. Always cook it in slow flame otherwise once the added oil started to coming out it will get pop out of the vessel and the entire cooking area will get spoiled.

Cook the gravy for 10 mins until all the oil comes out.
Finally serve the recipe with hot rice.

Yummy tangy karuveppilai kulambu is ready to eat..........