CURRY LEAVES KUZHAMBU/KARUVEPPILAI KUZHAMBU
It sometimes happens in my household that we all are bored of the regular routinue food stuff we eat daily at home.To break the monotony of sambhars,rasams and the same old recipes try this curry leaves kuzhambu,otherwise called Karuveppilai Kuzhambu.We all know about the benefits of curry leaves and it’s direct effect on our health.I have one curry leaves rice in my blog,but this is a bit different and this gravy can be stored in fridge for a week.When you are having indigestion,gastric problems and not having appetite,this works wonders.Do try this recipe and let me know.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
Ingredients
- 2 cups curry leaves
- Tamarind gooseberry a shaped ball
- 2 tsp black pepper
- 3 Chilly Red
- 1 pinch asafoetida
- big teaspoon sesame oil a
- pinch turmeric powder a
- 1 tsp urad dal
- 1 tsp mustard
- to taste salt
Ingredients
|
|
Instructions
- Take a kadai and add curry leaves and sesame oil and take out in half a minute.We donu2019t want to fry the leaves, just coating with oil and just a mild heat is enough.
- In the same kadai add black pepper, red chilli ,urad dal and fry in a bit of oil.Fry and take them out.
- In a mixie add tamarind piece, fried items, curry leaves and salt.
- Grind to a smooth paste.Add water if required.
- Temper with oil,mustard seeds.
- Once they start to splutter add curry leaves mixture.
- Add turmeric powder now.Bring the mixture to a nice boil.
- Once it thickens and the raw smell goes away and it starts leaving sides,switch off the flame.
- Yummy curry leaves or karuveppilai kuzhambu is served.Enjoy with hot rice and any vegetable kootu/stew of your choice and chips.
Recipe Notes
Notes
You could a pod of garlic ,if you like while frying curry leaves.
Add pepper and red chilly as per your taste buds.
Make this gravy only with sesame oil.
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