Curry Leaf Tamarind Curry Sour and full of curry leaf flavour. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Apr 2015 in Recipes Course New Update Main Ingredients Curry leaves, Tamarind pulp Cuisine Fusion Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Curry Leaf Tamarind Curry 3/4 cloves 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 Asafoetida to deep fry Salt Method Advertisment 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. 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. 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 Calories 466 Carbohydrates 36.3 Protein 6.6 Fat 32.7 #Asafoetida #Black peppercorns #Curry leaves #Dried red chillies #Ghee #Mustard seeds #Salt #Split black gram skinless (dhuli urad dal) #Split pigeon pea (toor dal/arhar dal) #Tamarind pulp #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article