Curryvepilaikkoottaan This curryvebilaikkootan is very friendly for stomach.In olden days after thechukuli[oilpath] this kuzhambu was consumed. curry leave 1cup corianderseeds 2 tbs bengal gram 1tbs blackgram tbs cuminseeds 1tsp red chilli 5 blackpepper 1tsp tamarind 1 lemon size asafotida salt turmaric powder jaggary one marble size tempering mustard 1 tsp chunndai vathal t tbs fenugreek 1 tsp in the place of chundai vathal garlic 1 pod may be added Pore gingily oil and one spoon ghee fry all increadians except curry leave and tamarind.In the last add curry leave, saute for a while.If you wish 2 table spoon coconut grated may be added and grind all masala with tamarind and salt.mix masala,turmaric powder,salt and jaggar with one cup water.keep aside. If you want to use garlic remove the skin from the allis.Take kadai pore one spoon ghee and 2 table spoon gingely oil when hot add mustard seeds when pop add garlic and saute 2 to 3 mits.and add masala let it simmer until the oil seperate from the gravy.If you want you may remove the kuzhambu from the fire still it is in a kuzhambu consistancy. If you want to add sundai vathal omit garlic.Oil fry the chundai vathal add it after the kuzhambu remove from fire mix well.Enjoy with rice. This will be fresh for one week.