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Karuveppilai (Curry Leaves) is one of the important ingredient in south indian kitchen. Especially brahmins add curry leaves in almost all the poriyal and kuzhambu, rasam varities. Curry leaves has lot of medicinal properties too... especially this is very good for stomach. There should be some reason on why our ancestors made this as an integral ingredient for cooking.

Now, about Curry Leaves Kuzhambu - Its a hot delicious kuzhambu made prirmarily using the curry leaves (as its name suggest). It is prepared in many ways, and the one given below is followed in our home and i believe this is the standrad way of brahmin cooking.

Yellu(Sesame Seeds) Seyan
Yellu(Sesame Seeds) Seyan is one of the delicious and healthy sweet. This dish can be done easliy. Yellu(Sesame Seeds) helps in blood circulation.

Black Yellu(Sesame Seeds)100gms
Grated jaggery3/4 Cup
Ghee1 Tablespoon
Cashew Nuts10
Grated Coconut1 Teaspoon


  • Soak the Yellu(Sesame Seeds) in water for 3o mins.
  • Strain the water and dry fry the Yellu(Sesame Seeds) in pan and fry it till the Yellu(Sesame Seeds) starts to sputter
  • Allow the fried Yellu(Sesame Seeds) to cool and grind it in mixer to a nice powder
  • To this add grated jaggery and grind it to a nice powder
  • In a separate pan, add 1 teaspoon of ghee and fry the cashews and coconut till they become golden color
  • Remove the fried cashews and coconut from flame and add it to the ground Yellu(Sesame Seeds) seyan mixture and mix it well
  • Make small small balls out of this Yellu(Sesame Seeds) mixture
  • Now the delicious Yellu(Sesame Seeds) Seyan is ready to serve.
  • This can be used to make kozhukattai by keeping one ball as pooranam for kozhukattai.

Moorvendhasaru is a very simple and easy dish and we can do it very quickly within 10mins. Whenever we return from some trip. We would be very tired of the travel and we can prepare this Moorvendhasaru recipe with readily available ingredients in home.
Sour Curd2 Cups
Red Chilli6
Rice flour2 Teaspoon
SaltTo Taste

For Seasoning:
Gingelly Oil2 Teaspoon
Mustard Seeds1 Teaspoon
Fenugeek Seeds/Vendhayam1/4Teaspoon
Curry LeavesFew

  • Mix the rice flour with curd and keep it aside.
  • In a heavy bottomed pan, add oil and when the oil is hot, add the mustard seeds. When the mustard seeds begins to sputter, add fenugeek seeds and curry leaves and fry a while.
  • To this add broken red chilli and fry for a while
  • To this add curd-rice flour mixture and salt
  • Keep it in flame till it starts to boil
  • The yummy Moorvendhasaru is ready to serve hot with white rice along with a teaspoon of gingelly oil.


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