Kariveppilai Kozhambu...

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Ingredients to roast:

Curry leaves: 1 cup
Red chillies- 3-5 nos
Dhania (coriander seeds)- 2-3 tbsp

1. Roast all the above ingredients and grind these, along with a small piece of tamarind into a fine powder, after cooling.
2. Add 2 tbsp of oil in a dry pan. Add mustard seeds, Fenugreek seeds, curry leaves.
3. Once these start splattering, add the blended mixture and add 1/2 cup of water.
4. Add 2-3 tbsp of gingelly oil (to add nice flavor).
5. Add salt once this mixture comes to a boil. You can also add a small piece of Jaggery.

Shelf life: 2-3 days, with refrigeration.
Tastes good with: Vadam, Appalam etc

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