Karuveppilai Kuzhambu (Curry Leaves Gravy)

A healthy,  mouthwatering and traditional kuzhambu that tastes heavenly. This tangy and spicy gravy can be kept for a week and used. This kuzhambu mixed in hot steamed rice with a drop of ghee and any vegetable kootu as side dish tastes heavenly. Curry leaves is packed with many nutritional benefits like iron and anti oxidant and also helps in digestion...

 

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Ingredients for making Karuveppillai Kuzhambu:

Lemon size Tamarind

Jagerry a gooseberry size

Sesame Oil 4 tb spoons

Salt to taste

For Gravy Paste:

Urad dal 2 tb spoon

Thur dal 1 tb spoon

Pepper corns 2 tb spoons

Red chillies 6

Raw rice 2 tea spoons

Cumin seeds 1 tea spoon

Handful of washed fresh curry leaves

 

 

 

 

 

 

 

 

For seasoning:

 

Mustard seeds 1 tea spoon

Fenu greek 1 tea spoon

Red chillies 2

Hing powder 1/2 tea spoon

Turmeric powder 1/2 tea spoon

How to make Karuveppillai Kuzhambu?

Extract 4 cups of juice from tamarind and keep aside.

In a pan heat 1 tb spoon of oil and fry all the items given under gravy paste except curry leaves and cumin seeds to golden brown.

Finally add the cumin seeds and switch off the stove. Now add the curry leaves and stir well. 

Grind the roasted items to fine paste with water and keep aside.

 

 

 

 

 

 

 

 

Now Heat a wok with  4 tb spoon of oil and add the seasoning items one by one. Then add the tamarind juice and salt.

Once the raw smell goes add the jagerry and the ground paste.

Allow them to boil till the gravy thickens.

Garnish with curry leaves.

 

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Bhojana Recipes 3/24/2015