Navadhania pepper curry/navadhania milagu kuzhambu

• In a pan/kadai heat oil add chopped garlic and curry leaves.

• Once the raw smell of garlic goes off add the ground paste and desired salt and turmeric.

• after it gets cooked add the finely chopped tomatoes.

• Once the tomatoes gets mushy add the pressure cooked navadhaniyam.

• Cook for another5-8 minutes and add the roasted  chana dhal flavor if you need a lightly thickened gravy(adding the roasted chandhal flour is entirely optional it doesn’t create any extraordinary change to the curry.it just thickens it)

• Serve hot with rice.

Serves -4