Curry Leaves Kuzhambu

Yet another flavourful kuzhambu, love this for those cold winter days. As I have told earlier, love this magical aromatic leaves, hmm the smell makes me hungry. I love all these kuzhambu varieties which do not have toor dal and coconut. This kuzhambu tastes heaven with hot steamed rice, with
a dash of ghee or sesame oil...hhmm my mouth is watering.Try this, you will try again and again and enjoy it.

Ingredients:
Tamarind - Small lemon size, soaked in warm water and juice extracted.
Salt,
Jaggery - 1 teaspoon(optional).

To Roast and Grind:
Oil - 1 teaspoon,
Chana dal - 1 tablespoon,
Urad dal - 1 tablespoon,
Coriander seeds - 1 teaspoon,
Black Pepper Corns - 1 teaspoon,
Red Chillies - 2-3,
Curry Leaves - 3/4 cup losely packed.

For Tempering:
Sesame Oil - 1 tablespoon,
Mustard Seeds - 1 teaspoon,
Cumin - 1 teaspoon,
Asafoetida - a pinch,
Fenugreek Seeds - 1/4 teaspoon,
Onion - 1 medium finely chopped,
Garlic - 2 finely chopped.

Method:
Roast the ingredients under the roasting table, except curry leaves.
When the dals are roasted, finally add curry leaves and fry until they are crisp.
Remove from heat, cool and grind with water to a smooth paste.
In a medium thick bottomed sauce pan, add sesame oil and heat.
Temper the ingredients, in their order listed.
Add the onions and garlic fry, until the onions turns pink.
Add tamarind juice, salt and jaggery.
Boil until the raw smell of tamarind is gone.(approximately 3-4 minutes).
Add ground paste and boil for 3-4 minutes.
Adjust the consistency.
Serve with hot, steamed rice.