Tamarind – Medium Lemon size ball
Shallots – 8 to 10
Tomato – 1
Turmeric powder – 1/2 tsp
Jaggery – 1 tsp
Mustard seeds – 1 tsp
Cumin Seeds – 1 tsp
Curry leaves – handful
Oil – 2 tsp
Salt to Taste
For the Paste
Copra/desiccated coconut – 3 tbsp
Coriander seeds – 1 tbsp
Garlic – 3 to 4 cloves
Toor dal – 1 tbsp
Cumin seeds – 1 tsp
Whole Pepper – 1 tsp
Curry leaves – 3/4 cup
Red chillies – 2 to 3
Oil – 1 tsp
Soak Tamarind in hot water for half an hour. Squeeze the tamarind pulp in water and filter the water and set aside.
Peel and slice the shallots into half.
Chop the tomatoes into small pieces.
Wash and dry the curry leaves
Heat Oil in a small pan.Once hot, add red chillies,toor dal and fry till dal turns slightly brown.Add pepper ,cumin seeds,coriander seeds and fry for few seconds.Add garlic and curry leaves and fry till the leaves are fried well.
Add desiccated coconut and fry till coconut turns brown in a low flame.
Once the above ingredients are cool, grind to a paste with little water.
Heat Oil in a large kadai/pan. Once hot, add mustard seeds and wait for it to crackle.Add cumin seeds and fry for few seconds.Add curry leaves and fry till they are crisp.
Add sliced shallots and fry till they turn brown.Add chopped tomatoes,turmeric powder and salt.Fry till the tomato shallot mixtures becomes soft and mushy.
Add the tamarind water and bring the whole gravy to a boil.
Add the ground paste,jaggery and 1 to 2 cups of water ,mix well.
Cover and cook the gravy for 10 to 15 minutes.
Serve the Karuveppilai Kuzhambu with steamed rice and potato roast.