Karuveppilai Kuzhambu/Curry Leaf Curry

     As am a office goers, daily i use to struggle for one thing by default. That is, what to be prepared to fill my lunch box for next day !! This will be my daily struggle which starts @ 4 p.m a day before. One day , Guess, that was a mid of the week (Wednesday), i was literally clue-less what to prepare for next day lunch time, finally thought of trying some new gravy using some basic in-house ingredients at the same time, it should be healthy too. So, added all the ingredients what all i got in my hand :) Finally, done with the recipe too.
     My lunch time came, my lunch mates tasted it asked for the recipe as it was tasted heavenly. OMG ! What a great surprise to me at the same time, i was in a bit dilemma, do you know why !! i forgot the ingredients which i added b'cos i used max of all the ingredients when prepared this :P finally, recollect and informed them without any further delay, thought of loggin it in my space too. So, here comes my INNOVATIVE Gravy :)

INGREDIENTS:

ALL YOU NEED:

Curry Leaf	1 Handful
Ginger	2 inch
Pepper	1 spoon
Cumin Seeds	1/2 spoon
Bengal Gram	1 spoon
Garlic	6 cloves
Turmeric Powder	Pinch
Sambar Powder	1 spoon
Gingelly Oil	3 spoons
Tamarind Syrup	1/4 cup
Coconut	3 pieces
Water	Required
Salt	To Taste

To Temper:

Mustard	1 spoon
Curry Leaf	1 Twig
Oil	1 spoons

METHOD:
     Heat a spoon of oil in a pan, add all the ingredients "ALL YOU NEED" section except Tamarind syrup. Saute it until raw smell goes off. Allow it to cool. Grind it to a fine paste. Heat a spoon of oil, add mustard and curry leaf. Pour the grinded paste, add required amount of water and pour the tamarind syrup. Now adjust with salt. Allow it to boil for a while. Put off the flame and serve hot with steamed rice and pappad.

Note: Bengal gram can be added more, which give thickness to the gravy...

♬ Sangeetha♡Nambi ♬