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Saturday, May 18, 2013

Karuveppilai Kuzhambu recipe - Curry Leaves Kuzhambu

Karuveppilai Kuzhambu

Curry Leaves are called as Kariveppilai in tamil, Karivepaku in telugu, Kari patta in hindi.This aromatic herb is extensively used in South India. We had a curry leaves tree in our home. It has lot of medicinal uses like helpful in easy digestion, skin glow and rich in iron, vitamin A and calcium. Kariveppilai kuzhambu is a South Indian gravy prepared as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Curry Leaves Kuzhambu.




Preparation Time:     10 mins
Cook Time :                20 mins
Ready in :                   30 mins
Yields :                         4 Servings

Karuveppilai Kuzhambu

Ingredients:
Table 1: To Grind
Oil
1 tsp
Channa dal
1 tbsp
Urad dal 
1 tbsp
Toor dal
1 tbsp
Cumin seeds              
1/2 tsp
Red Chillies
6
Fenugreek seeds
1/4 tsp
Asafoetida powder
pinch
Curry Leaves tightly packed 
1/3 Cup        

Table 2:
Oil
2 tsp
Mustard seeds
1/4 tsp
Turmeric powder                    
1/4 tsp
Shallots
1/4 Cup
Salt

Tamarind
Lemon size
Jaggery
1 tbsp

Instructions:
  • Soak tamarind in hot water. Extract the tamarind juice. Discard the fibres and seeds.

  • Dry roast curry leaves. Heat Oil in the pan and add channa dal, urad dal, toor dal, cumin seeds, red chillies, sesame seeds and asofoetida powder. Fry till the dals turn golden brown. Remove from stove and allow it to cool.



  • Grind roasted curry leaves, channa dal, urad dal, toor dal, cumin seeds, red chillies, sesame seeds and asofoetida powder by adding enough water to a smooth paste.

  • Heat Oil from table 2 in a pan. Add mustard and allow it to splutter. Add shallots and fry till they turn golden brown.

  • Add the grind-ed mixture, salt, turmeric and tamarind juice . Allow the kuzhambu to boil. Add Jaggery and when the kuzhambu thickens, adjust salt if needed. 


Karuveppilai Kuzhambu / Curry Leaves Kolambu / Curry Leaves Kuzhambu


Karuveppilai Kuzhambu

Tips:
  • Red chillies can be replaced by chilli powder.
  • Adjust red chillies to your taste.
  • Jaggery will help to reduce bitterness from curry leaves. Adding jaggery is optional.

8 comments:

  1. lovely nithya my husbands all time favorita.l do add lot of garlic...
    fantastic.

    ReplyDelete
  2. Love this kuzhambu very much..Flavourful and highly inviting kuzhambu.

    ReplyDelete
  3. As I am pondering on making a curry leaf curry, I see you delicious version. Thanks for the recipe. At least I don't have to crack my head now on how to make such a yummy curry.

    ReplyDelete

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