CAROM LEAVES THUVAIYAL
100 gm carom leaves,wash and chopped
100 gm grated white coconut
2-3 dry chilies removes seeds a bit,add more if you like it hot
1 medium size onion,chopped
2 cm ginger,chopped
1 tsp mustard seeds
1 tsp ulutham paruppu
1 tsp of seedless tamarind paste
Salt to taste
2-3 tbsp. oil
1. Heat oil and add the onions,garlic,ginger,ulutham paruppu,dry chilies and mustard seeds fry for 2-3 mints till it becames hot over a low heat. Add in the coconut and carom leaves. Mix well and fry for 5 mints or till it becomes hot.
2. Remove and let it cool then grind it with salt and the tamarind into a paste with a little water. Serve with rice as a side dish.