Curry leaves is commonly used herb in South Indian cooking. We commonly remove it and throw it off from our food, though it has lot of health and medicinal properties. A wonderful way to include curry leaves in our diet is by making curry leaves powder (Karuveppilai podi) or thuvayal or by preparing Karuveppilai kulambu.Today let us learn how to make Curry leaves kuzhambu using this easy traditional Karuveppilai kuzhambu recipe.
Curry Leaves Kuzhambu Recipe
Tamarind - Small lemon sized ball
Sesame seed oil - 3 tbsp
Garlic - 1 pod (optional)
Fry and Grind
Bengal gram (kadalai paruppu)- 1 tbsp
Urad dal - 1 tbsp
Coriander seeds - 1 tbsp
Pepper - 1 tsp
Red chilli - 1
Curry leaves - 3/4 cup
For the seasoning
Mustard - 1 tsp
Hing/Asafoetida - a generous pinch
Fenugreek seeds -1/2 tsp
Heat a tsp of oil, fry bengal gram, urad dal, coriander seeds, pepper and red chilli till dal turns golden brown. Switch off the flame and then add curry leaves .Toss it in the heat of the pan itself. Add little water and grind everything together to a smooth paste. Keep it aside.
Soak tamarind in warm water, extract tamarind juice and throw the pulp.
Heat 3 tbsp of sesame seed oil, add mustard seeds, when it splutters, add fenugreek seeds, hing and garlic. Saute for a few minutes.
Add tamarind water, salt required and the grounded paste.
Simmer and let it boil till the gravy thickens.
This kuzhambu is very good for health and tastes delicious with hot rice. I love this with Ven Pongal also.
For more kulambu recipes, refer South Indian Kuzhambu recipes.
Meet you all again with another interesting post, till then it is bye from Padhu of Padhuskitchen.com