Curry Leaves Spicy Curry

Ingredients:

For Grinding:

Curry Leaves	1 cup or 2 handful
Red Chillies	8 nos
Pepper Corns	1 tsp
Cumin seeds	½ tsp
Coriander seeds	1 tsp
Fenugreek seeds	1/8 tsp

Other Ingredients:

Onion	1 big
Sour Tomato	1 very small
Garlic	8 cloves
Curry leaves	few
Mustard	½ tsp
Thalippu Vadagam	little (optional)
Turmeric powder	1/8 tsp
Red chilli/ Coriander powder mix	2 tsp full
(Red chilli and coriander powder mix :: 100 : 150 gms)
Sambar powder	1 tsp
Tamarind	small lemon size
Salt	1 tsp
Oil	4+1 tbsp

Method:

1. Heat 1 tbsp of oil in a kadai. Add all the ingredients mentioned for grinding. Fry in low flame for 3-4 minutes or till nice aroma comes out. Switch off the flame and allow to cool. Grind to a smooth-coarse paste using sufficient water. Keep aside.
2. Chop Onion into fine pieces and Tomato into thin slices. Cut garlic into small pieces.
3. Soak Tamarind in little water for 10 minutes. Squeeze and take thick extract. Add Turmeric, Red chilli-Coriander powder and salt to this, mix well and keep aside.
4. Heat 4 tbsp of oil in the same kadai. Add Mustard seeds and allow to splutter. Add Thalippu Vadagam if using and fry a second. Now add Onion and saute till golden brown. Then add Tomato, Garlic and Curry leaves. Fry in low flame till Tomatoes become soft and dry. Then add ground paste and fry till oil appears on the sides. Now add Tamarind-Spice mixed extract with 1/4 cup of water and mix well. 
5. Do not add more water. This should be in semi-thick consistency. Cook in low flame for 5 minutes. Check the salt and spice.  If needed adjust with additional salt and red chilli-coriander powder. Also add little more oil if required.
6. Once oil bubbles out on the top, add Sambar powder and mix well. Cook for 2-3 seconds and switch off the flame.
7. Once cools down, it will become more thick. This can be kept in room temperature for 3 days and in fridge for 1 weak to 10 days. Goes well with everything.