Beyond Rasam

Karuvepallai Khozambu

Serves
4

Ingredients

Serves 4

  • Curry leaves – 1 bowl
  • Tamarind – lemon-sized ball
  • Dry red chilli – 1
  • Coriander seeds (dhania) – 1 tsp
  • Urad dal – 1 tsp
  • Toor dal – 1 tsp
  • Black pepper – 1 tsp
  • Hing (asafoetida) – a pinch
  • Turmeric powder (haldi) – a pinch
  • Mustard seeds (rai) – for seasoning
  • Oil – as required
  • Salt – to taste

Procedure

  • Heat a little oil in a pan and fry red chilli, coriander seeds, urad dal, toor dal, and pepper until aromatic.
  • In the same pan, fry the curry leaves until they become slightly crisp.
  • Grind the fried spices with a little water to make a paste. Then add the fried curry leaves and grind again to a smooth mixture.
  • Heat a good amount of oil in a kadai and add rai, hing, turmeric powder and the ground masala. Cook well until the raw smell disappears.
  • Extract the tamarind juice and add it to the mixture.
  • Cook until the khozambu becomes thick and well blended.

Can store for 3 - 4 days in the fridge