Curry leaves kuzhambu

INGREDIENTS :
Curry leaves - 3 handful
Red chillies - 15
Tomato - 2
Tamarind - a small lemon size
Coconut - 2 pieces
Fennel seeds - 1/2 tspn

TO TEMPER :
Mustard seeds - 1/2 tspn
Onion - 1
Garlic - 10 cloves
Cooking oil - 5 tbspn

PREPARATION :
1. In a mixer grinder, add curry leaves, red chillies, coconut, tamarind, fennel seeds, tomatoes, grind them to a fine paste and keep it aside.
2. Then in a pan, pour oil, temper mustard seeds, add onion, garlic & saute it until it becomes golden brown in colour.
3. Now add the ground paste to it & stir it.

 

4. Allow it to boil till the oil gets separated out from the mixture. It's a correct time to remove. Then transfer it to a bowl and serve it hot.
5. It tastes good with white rice, when served with papad. It tastes good with curd rice too.