Karuvepillai Poondu Kuzhambu/Curryleaves and Garlic in Tamarind Gravy

Today am running my third week of blogging marathon with an interesting theme, trust me i seriously loved this theme, do you want to know about this week's theme??.The theme of this weeks is Favourite celebrity chef recipes. I have many favourite chefs and i have huge collections of their bookmarked recipes either through youtube or in their respective blogs or in their books. Seriously i have to break my head to chose three among my favourite chefs, wat to do finally i went for my most favourite three chefs.

For today's post, i chosed to cook from Chef Damu, he is an excellent chef who also hold a Guinness world of record and one of the adorable judge of a well known cooking competition. Chef Damu shares variety of cuisines obviously i have a couple of favourites. One among those favourite is this curryleaves garlic kuzhambu aka Karuvepillai Poondu Kuzhambu. The interesting part of this gravy is curryleaves are grinded as a paste and cooked along with other spices which sounds prefect for me coz my family members everytime thrown away the curry leaves. Atlast i can feed them with this healthy herbs, this kuzhambu goes for shallots and garlic and definitely this gravy goes awesome with rice and breakfast dishes like idlies or dosas. Highly flavourful and fingerlicking kuzhambu tastes much more best after a day, everyone at home enjoyed thoroughly this gravy.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33..Sending to Srivalli's Side dish Mela and  to WTML guest hosted by Asiya, event by Gayathri.

1/4cup Curry leaves
15-20nos Garlic cloves
1lemon size Tamarind balls
1no Tomato (big & chopped)
10nos Shallots (chopped)
1tsp Red chilly powder
1tbsp Coriander powder
1/4tsp Turmeric powder
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
2nos Dry red chillies
1tsp Mustard seeds + urad dal
Few curryleaves (for tempering)
Oil
Salt

Grind the curry leaves with enough water as thick paste,also grind the tomato as a fine paste.

Heat oil in a pan, let crack the mustard seeds,urad dal, add the dry red chillies,curry leaves, fry for few minutes.

Add the chopped shallots, ginger garlic paste, cook for few minutes.

Add the garlic cloves, cook for few seconds.

Now add the tomato paste, curry leaves paste, cook everything in simmer for few minutes.

Add the coriander powder, red chilly powder, turmeric powder,salt and slit opened green chillies, cook everything in simmer.

Meanwhile extract the tamarind juice from the lemon sized tamarind ball..strain it and add it to the pan.

Cook everything for few minutes until the gravy gets thickens and the oil gets separates.

Serve hot with rice.