CURRY LEAVES SAMBAR/KARIVEPAKU PULUSU

I got this recipe from a telugu weekly.I was pleasantly surprised by the taste of this pulusu.I must say though, that this is for someone who truly enjoys curry leaves in all its forms.I am one of those .I love any dish made with curry leaves.Curry leaves also provide good nutrients for hair growth.So all of you who are looking to improve your hair,this is a good way to get curry leaves into your diet.

Ingredients:2 1/2 cups of loosely packed curry leaves(about 20 sprigs)

2 tsp sambar powder

2 lime sized balls of tamarind/3 tsp tamarind paste

2 tsp rice flour/chickpea(besan)flour

2 medium sized onions,chopped fine

3 green chillies

2 tsp Jaggery(Optional)

For Tempering/Tadka/Popu

1 tsp Jeera/Cumin seeds

1 tsp mustard seeds

1/4 tsp Asafoetida/Hing

Method:Heat 3 tbsp oil in a pan and fry the curry leaves for a few mins.Grind this paste in a blender to a smooth paste,adding very little water.

Soak tamarind in warm water and extract the thick paste.

Heat 2 tbsp oil in a deep pan,add the cumin,mustard and asafoetida/hing along with slit green chillies.

As soon as these splutter,add the ground curry leaf paste.Fry until the paste leaves its raw smell,about 5 mins.

Now add 3 cups of water to this along with the tamarind pulp/paste.
Add the sambar powder,salt,and 1/2 tsp turmeric to it.Let this boil and cook for 10 mins.

Add the chickpea/besan flour or the rice flour mixed with 3-4 tbsp of water and the jaggery at this stage.Let cook until a bit thick.

Serve hot with rice.


My Notes:I did not have onions and jaggery on hand when I prepared this pulusu.It still turned out very good.I am sure anyone who loves the flavour of curry leaves will like this one.


Added on 18 Dec 2006:I have decided to send in this recipe for VKN's FAHC campaign.