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Tangy Betel Leaves Gravy/Vethalai Kaarakuzhambu/Vetrillai Kuzhambu
by
Priya
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%3C/p%3E%3Cp%3EHeat%20few%20drops%20of%20oil%20in%20a%20kadai,%20fry%20the%20shallots,%20tomato,cumin%20seeds,%20peppercorns,%20garlic%20together%20until%20the%20shallots%20turns%20transculent%20and%20put%20off%20the%20stove.%3C/p%3E%3Cp%3ETransfer%20this%20to%20a%20blender,%20add%20the%20chilly%20powder%20and%20grind%20as%20fine%20paste.%3C/p%3E%3Cp%3EHeat%20the%20remaining%20gingelly%20oil,%20let%20crack%20the%20mustard%20seeds,%20fenugreek%20seeds,%20add%20the%20red%20chillies,%20curry%20leaves%20and%20fry%20until%20they%20turns%20brown.%3C/p%3E%3Cp%3ENow%20add%20the%20grounded%20paste%20and%20cook%20for%20few%20minutes.%3C/p%3E%3Cp%3EAdd%20immediately%20the%20tamarind%20extract,salt%20and%20bring%20it%20to%20boil.%3C/p%3E%3Cp%3EPut%20the%20flame%20in%20simmer%20and%20cook%20for%20few%20seconds.%3C/p%3E%3Cp%3EAdd%20the%20chopped%20betel%20leaves%20to%20the%20cooking%20gravy,%20cook%20for%20few%20minutes%20until%20the%20oil%20gets%20separates.%3C/p%3E%3Cp%3EEnjoy%20hot%20with%20rice%20and%20papads.%3C/p%3E){kind=link}