June 05, 2016

Millagu Karuveppilai Kuzhambu (Pepper & Curry Leaves Gravy)


A Traditional Kuzhambu that gives  succulent feel to taste buds and very good for health. There are so many methods to make this Kuzhambu and this is one among them. It stays good for even two or three days. A palatable and flavoursome kuzhambu with divine taste...


Pre time: 10
Cooking time: 20 mins
Serves: 4


Ingredients  for making Millagu Karuveppilai Kuzhambu (Pepper & Curry Leaves Gravy):


Tamarind juice extracted from a large lemon size tamarind  4 cups (500 ml)
Salt to taste
Turmeric powder
Jagerry a gooseberry size
Drumstick pieces or Small Onions few
Gingelly oil /Sesame oil 4 table spoons
Mustard seeds, cumin seeds (jeeragam) and fenugreek seeds (venthayam) for seasoning
Asafoetida powder 1/4 tea spoon
Red chillies 2




For Kuzhambu paste:

In 3 tea spoons of oil fry the following items to golden brown and grind to paste with water and keep aside.

Dhania / coriander seeds 2 tea spoon

Thur dal 4 tea spoons

Pepper 4 tea spoons

Raw rice 2 tea spoons

Cumin seeds 1 tea spoon

Red chillies 4

Curry leaves washed well and wiped to dry 1 cup tightly packed




















How to make Millagu Karuveppilai Kuzhambu (Pepper & Curry Leaves Gravy)?

Heat a pan with oil and do the seasoning with mustard seeds, cumin seeds, feugreek and red chillies.

















Once they splutter add the asafoetida powder and turmeric powder.
Fry the veggies in it for few seconds and pour the tamarind juice in to it.


















Add required salt and the jagerry.
Wait till the veggies become soft.
Add the paste and mix well.
Allow them to boil till the gravy thickens and oil floats.
garnish with curry leaves.






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