Curry leaves known as Karuveppilai in Tamil and Kadi patta in Hindi has many medicinal properties. It is commonly used in Indian cooking to enhance the taste of the dish and for flavoring. It has anti-bacterial and anti-fungal properties. Including curry leave in our diet helps to lower cholesterol, improves digestion, increases our hemoglobin levels and helps keep anemia at bay. Curry leaves is a rich source of vitamin A, iron and calcium. It helps prevent hair fall and premature greying of hair. Apart from including curry leaves in our diet, curry leaves oil (hair oil) can help to stop hair fall and prevent premature greying of hair. We can include curry leaves in our diet in the form of curry leaves chutney, curry leaves thogayal, karuveppilai podi, thokku, kuzhambu etc. I have already posted curry leaves kuzhambu but this is a much simpler version, which I learn’t from my friend. Today we will learn how to make curry leaves kuzhambu following this easy recipe with step wise pictures.
Peel and cut small onion (pearl onions) into 2 pieces.
Grind tomatoes to a paste.
Wash and grind curry leaves to a paste adding very less water.
Soak tamarind in hot water for 15 minutes and extract the juice (around 3/4-1 cup). Alternatively, you can dilute 3/4 tsp tamarind paste in water and use it.
Now we have the curry leaves paste, tomato paste and tamarind water ready. We will proceed to make the kuzhambu.
Heat oil, add mustard seeds, when it splutters, add onions and saute until it turns transparent.
Add curry leaves paste and saute until the rawness of the paste goes.
Add tomato paste, chilli powder, turmeric powder, coriander powder and salt needed.
Cook on medium heat until the raw flavor of the tomato goes.
Add tamarind water and cook until the kulambu thickens and oozes out oil.
Easy Curry leaves kuzhambu is ready to be served with rice or dosa.
Check out my another version of Curry leaves kuzhambu
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