Karuveppilai Kuzhambu

Ingredients:
Gingelly oil 2-3 tbsp
Tamarind paste - 2 tsp (vary based on preference

Masala to grind:
Hing - a pinch
Dhaniya 2 tsp
Kadalai paruppu 1 tsp
Methi ½ tsp
Pepper ¾ tsp
Red chillies 2-3 (or Byadige chillies 4-5)
Handful of curry leaves washed and dried


Method:
Roast all masala including curry leaves, in 1 tsp oil. Optionally add about 1.5 tsp sambar powder and roast.

Heat 2 tbsp Gingelly oil in a pan. Splutter mustard seeds. Add tamarind paste, and 1-2 glasses water. Add ground mixture, mix well and boil for 5-10 mins. Optionally add powdered jaggery. Serve mixed with hot rice. You can store this for several days in the fridge if you let most water evaporate and make a thick paste.