செட்டிநாடு கருவேப்பிலை பூண்டு குழம்பு I CHETTINAD CURRY LEAVES GRAVY

Curry leaves are not only flavorful, which has lots of health benefits. We always keep stocking dry curry leaves in our pantry. I just love the aroma of the leaves and I can enjoy it in any dishes. I usually make curry leaves chutney for idli or dosa.

Recently, I have tried Chettinad curry leaves kuzhambu which suits for hot rice, idli and dosa. Especially I love the gravy much with garlic flavor. The method similar to make puli kuzhambu, yet adding freshly ground spices gives you a unique taste of the curry. I tried this recipe for Shhh secretly cooking challenge which is a brainchild of  Priya aks. This month my pair is +Janani k , she gave me curry leaves and coriander leaves. So, I chosen curry leaves to try out the authentic gravy.  Now check out the recipe, 

 

Category	Gravy
Cuisine	Chettinad
Preparation Time	20 Minutes
Cooking Time	20 Minutes
Servings	3-4

INGREDIENTS

To roast and grind

Dry red chillies – 5-6

Coriander seeds – 1 Tbsp

Black peppercorns –2 Tsp

Cumin seeds – 2 Tsp

Toor dal – 2 Tsp

Raw rice – 2 Tsp

Curry leaves – 1 Cup, tightly packed

Coconut, scraped – 1 Tbsp

Tamarind – Lemon size ball

Rice, washed water – To require  

Sesame oil – 2 Tbsp

Fenugreek seeds – 1 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Cumin seeds – ½ Tsp

Shallots – ¼ Cup

Garlic – ¼ Cup

Tomatoes – 2, chopped

Turmeric powder – ¼ Tsp

Salt – To taste

METHOD

• Soak the tamarind in 1 cup of water and keep it aside.
• Dry roast red chillies, coriander seeds, cumin, pepper,  toor dal and rice till golden brown and keep it aside.

• Add 1 Tsp oil in a pan, add curry leaves, saute it till the aroma comes and add scraped coconut saute it for a few minutes and switch off the flame. Cool it completely and grind into a smooth paste with little water.

• Heat sesame oil in a pan; add fenugreek, mustard, Urad dal and cumin seeds wait for sputter.
• Add shallots and garlic, saute till transparent and the raw smell goes off.

• Now add tomatoes, turmeric, salt and saute till the oil separates. Meanwhile extract the tamarind water and keep it ready.

• Pour tamarind water to the mixture and allow boiling and then add curry leaves paste and mix it well.

• Keep the flame on low-medium and allow cooking till the oil oozes out of the gravy.
• Switch off the flame.

• Serve it hot with hot rice.

NOTE

• Garlic is optional;
• Adjust spice level according to your taste.
• When it completely cools, store it in an airtight container and keep it refrigeration up to one week.