Ingredients:

• Curry leaves – 2 cups
• Black pepper – 1 tbsp
• Oil – 2 tbsp
• Turmeric – 1/4 tsp
• Salt – to taste
• Tamarind – Lime size ball
• Mustard – 1 tsp

Method:

1. Pick, clean and wash curry leaves.
2. Soak tamarind in water and extract the puree.
3. Heat oil in a pan, splutter mustard, pepper, add curry leaf paste, tamarind puree and one cup of water.
4. Add salt and turmeric, and allow to simmer till the mixture reaches a thick gravy consistency.
5. Serve with rice.

Recipe courtesy of Radha Jagan