Curry Leaf Tamarind Curry

Ingredients 

• 3/4 cup curry leaves
• 2 tablespoons tamarind pulp
• 2 tablespoons ghee
• 1/2 teaspoon mustard seeds
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon split black gram skinless (dhuli urad dal)
• 1 teaspoon split pigeon pea (toor dal/arhar dal)
• 5-6 dried red chillies
• 10-12 black peppercorns
• A large pinch of asafoetida
• Salt to taste

Method

1. Heat one tablespoon ghee in a non-stick pan, add mustard seeds, once they start spluttering, add tomatoes and sauté for four to five minutes or till the tomatoes are soft. Take the pan off the heat and set aside.
2. Heat the remaining ghee in another non-stick pan. Add black gram, pigeon peas, dried red chillies, black peppercorns and asafoetida and sauté on medium heat for four to five minutes. Grind along with the sautéed tomatoes, curry leaves and tamarind pulp to a smooth paste with sufficient water.
3. Transfer the paste into a deep non-stick pan, add three cups of water and bring to a boil. Add salt and mix well. Serve hot with steamed rice.

Nutrition Info