Karuveppilai Kuzambu

Ingredients:

• Toor dal - 1 handful
• Urad dal - 1 handful
• Pepper - 2 tabl . sp
• Methi seeds - 1/2 sp
• Red dry chili - 10
• Tamarind paste - 3 tabl . sp
• Salt - as required
• Turmeric powder - 1/2 sp
• Red chili powder - 1 tsp [ it's gives colour ]
• Asafoetida - little
• Jaggery - as required
• Mustard seeds - 1 tsp
• Til oil - 3 tabl . sp
• Tender fresh curry leaves - 1 cup
• Sunflower oil - 1 tabl . sp
•  Fresh curry leaves - 1/2 cup

Method:
Heat 1  table spoon sunflower oil in a frying pan, add toor dal, urad dal, methi seeds, pepper, red chillies and fry in lower flame till it turns into golden colour. When it cools, add tamarind paste, jaggery, and fresh curry leaves and grind in a mixer into a coarse (near nice) paste adding little water to it. Then keep one deep mouth kadai on the gas, pour 3 table spn of til oil to that, when it becomes hot, add mustard seeds, asafoetida. When the mustard seeds splutters, add  grinded masala, salt, turmeric, and chili powder and salt over a lower flame till the gravy is well thickened and comes to sauce consistency. Remove from the gas and allow to cool. Keep in a dry vessel inside the fridge. Karuveppilai Kulambu is ready. You can preserve this for 15 to 20 days. This is very tasty. Mix with rice and have it with keerai.