Curry Pepper Gravy (Karuveppilai Milagu kuzhambu)

This gravy comes in handy especially when someone at home is having a cold or fever - a great, traditional home remedy. My mother-in-law makes it almost every week as part of her regular menu, and that helps prevent cold and flu in the first place.

Ingredients:

fresh curry leaves - 1 cup
turmeric powder - a pinch
salt - 3/4 tsp (adjust according to taste)
oil - 1 tsp

For roasting:

pepper corns - 1 tbsp
split yellow pigeon peas (toor dal) - 1 1/2 tsp
split red pigeon peas (masoor dal) - 1 tbsp
black gram (urad dal) - 1 tsp
coriander seeds - 1 1/2 tbsp
bengal gram (chana dal) - 1/2 tbsp
red chillies - 2 small
fenugreek seeds - 1/4 tsp
cumin seeds - 1/2 tsp
oil - 1 tbsp

Method:

Wash and soak fresh curry leaves in a cup of water for about half an hour.

Heat oil and add the ingredients listed for roasting. Fry till golden brown. Allow to cool, dry-grind in a food processor and keep aside.

Grind the curry leaves to a fine paste in a food processor with a little water.

Heat a teaspoon of oil, add mustard seeds and half a teaspoon of black gram. When it splutters, add the curry leaves paste, and brind to a boil with 2 cups of water. Add the dry gram powder and salt. Boil for about five minutes until the mixture thickens a bit. Serve hot with rice.

Notes:
Use the water used to soak the curry leaves for boiling the gravy - do not throw it away, it contains nutrients!