Chettinad Karuvepillai (Curryleaves) Karakuzhambu

I love having chettinad dishes very much, here comes one more dish another authentic gravy from chettinad, i came across this gravy here, i did few changes with this gravy, they turned out really awesome.. we enjoyed having this delicious curryleaves kuzhambu with fried papads..needless to say how delicious they r!!..the original recipe was made by sauting the curry leaves, while sauting they may lose certain important vitamins, its better to use fresh curryleaves also i used shallots instead of usual onions...Curryleaves r very good for hair n usually helps for stopping hair falling, its has been recommended to take daily the few curryleaves which can help to reduce hair falling.

1cup Tamarind juice
20nos Shallots
1no Tomato chopped
5nos Garlic cloves
1/2tsp Mustard seeds
1/2tsp Cumin seeds
2tbsp Gingelly oil
Salt

To Grind:
7nos Red chillies
1tbsp Toor dal
1tsp Black peppercorns
1tsp Cumin seeds
1tbsp Dessicated coconut
1tbsp Raw rice
3/4cup Fresh Curry leaves
1tbsp Coriander seeds

Dry roast all the ingredients from the list 'To Grind' one by one slowly except the curry leaves...grind all the roasted spices with curry leaves into fine paste...keep aside..

Heat the gingelly oil in a kadai, add the mustard seeds n cumin seeds n let them splutters,saute  the shallots, chopped tomatoes n garlic together until the oil get separates..add the tamarind juice to the kadai with enough salt, once they starts boiling add the grounded paste to it, cover the kadai with lid n keep in simmer n cook until the oil separates from the gravy also the gravy turns thicks..

Delicious Karuvepillai Karakuzhambu is ready, enjoy with hot steaming rice with fried papads!!!!