No Onion No Garlic Curry Leaves Gravy/Karuvepillai Kuzhambu

Though i cant imagine making kuzhambu aka tamarind based gravy without onions and garlic cloves, i love to make atleast once a while to dish out some fingerlicking gravies without onions and  garlic cloves. If you are fasting or dont have onions or garlic at home, you can still make this fingerlicking gravy in an ease with easy cooking process. This gravy is one of a delicious, easy breezy and flavourful dish to make without any fail. Since i want to make a flavourful and aromatic gravy for our lunch few days back, i couldnt think more than dishing out this fingerlicking dish with curry leaves. Curry leaves is a must in South Indian cooking, its one of the flavourful leaves which gives a subtle flavor to anything they are cook with.

Am running this week’s blogging marathon with ‘Meal time Dishes’, and obviously i will showcasing three different meal time dishes to go under this theme. Coming to this lipsmacking kuzhambu, a fabulous spice paste is a must and this spice mix paste gives an incredible flavour to this gravy. And the spice paste calls prominently for curry leaves along with other spices like peppercorns, toor dal, coriander seeds, red chillies and coconut. Shelf life of this gravy is seriously very interesting, yes they can stay prefect for a week if they are conserved properly. We love enjoy this gravy with rice and papads drizzled with gingelly oil. Needless to say that its better to dish out this gravy completely with gingelly oil as well.

1cup Tamarind juice
1/2tsp Mustard seeds
1/2tsp Cumin seeds
2 Dry red chillies
1 Tomatoes (chopped)
Few curry leaves
2tbsp Gingelly oil
Salt

To Grind: 
7nos Red chillies
1tbsp Toor dal
1tsp Black peppercorns
1tsp Cumin seeds
1tbsp Dessicated coconut
1tbsp Raw rice
3/4cup Fresh Curry leaves
1tbsp Coriander seeds

Dry roast all the ingredients from the list ‘To Grind’ one by one slowly except the curry leaves.

Grind all the roasted spices with curry leaves into fine paste and keep aside..

Heat the gingelly oil in a kadai, add the mustard seeds, dry red chillies,curry leaves, cumin seeds and let them splutters.

Saute the chopped tomatoes until the oil get separates..

Add the tamarind juice to the kadai with enough salt, once they starts boiling add the grounded paste to it, cover the kadai with lid.

Keep in simmer; cook until the oil separates from the gravy.

Serve warm.