Curry Leaves Gravy

Tamarind -½ palam

Salt -¼ palam

Red Chillies -? palam

Ghee -½ palam

Black Gram -½ palam

• 1. Add tamarind to ½ padi pure water and dissolve it. Put this in a lead coated vessel and remove the seeds from the tamarind.
• 2. Add salt to it. Fry separately red chillies, black gram, pepper, curry leaves in ghee. Then sprinkle water and grind it smoothly.
• 3. Add it to the tamarind pulp and boil it. After it thickens, use recipe no.22 seasoning method to season this dish.
• 4. Dissolve asafoetida in one-rupee coin size water and pour it in the curry.

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