Karuveppilai (Curry Leaves) is one of the important ingredient in south indian kitchen. We add curry leaves in almost all the poriyal, kuzhambu and rasam varities. Curry leaves has lot of medicinal properties too. There should be some reason on why our ancestors made this as an integral ingredient for cooking. While it's good, we tend to remove the curry leaves from the food and keep it aside. There are few recipes where we can grind and mix it with the food itself. Karuveppilai Kuzhambu is one such recipe . Karuveppilai Kuzhambu, a healthy, tasty and spicy kuzhambu. With a strong flavor of curry leaves, this kuzhambu is a delectable Kuzhambu!
Now, about Curry Leaves Kuzhambu - Its a hot delicious kuzhambu made primarily 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 standard way of brahmin cooking.
For this Karuveppilai Kuzhambu, I generally don't prefer to add onion and garlic. Also for the grinding ingredients, I don't include coriander seeds. Because Onion, garlic and coriander seeds dominate the flavor compared to curry leaves. If we are making curry leaves kuzhambu, I want the curry leaves flavor to dominate more than other Indian Spices. We can cook this kuzhambu for longer time and make it much more thicker like thokku/pickle consistency and store it in air-tight container and refrigerate for longer shelf life.
Other Unique Kuzhambu Varieties to try:
- Paruppu Urundai Mor Kuzhambu
- Pakoda Kuzhambu
- Kothamalli Kuzhambu
- Hotel Style Kara Kuzhambu
- Black Chickpeas Masala Kuzhambu
Recipe card to make Karuveppilai Kuzhambu
Karuveppilai Kuzhambu (Curry Leaves Kuzhambu)
Servings: 4 people
Calories: 250kcal
Karuveppilai (Curry Leaves) is an integeral part of Indian Kitchen. Needless to say, it has lot of medicinal values. We always tend to throw away the curry leaves from the dishes before eating it. But in Karuveppilai Kuzhambu we grind these leaves and cook. By this way we will get sufficient amount of curry leaves in our diet. Curry leaves kuzhambu has a good flavor and packed with nutritional goodness
Print Recipe
Ingredients
- 1 cup Curry Leaves (Karuveppilai) (1 cup = 250 ml) tightly packed
- 3 tablespoon Toor Dal (Pigeon pea)
- 1 goosberry size Tamarind
- 4 nos. Red Chili
- 1 teaspoon Peppercorns
For Tempering
- 1 tablespoon Gingelly Oil
- 1 teaspoon Mustard seeds
Instructions
- Soak the tamarind in water and extract the juice and keep it aside.
- Wash the curry leaves and take the grinding ingredients in a plate.
- Heat the oil in pan, and add thurdhal, red chilli and pepper and fry it till the dal turns golden brown color. Add this to the mixer.
- In the same pan, add the curry leaves and fry for 2-3 minutes. Add the fried curry leaves to the mixer
- Grind all the fried ingredients fine paste and keep it aside. Heat the oil in pan and add mustard seeds. When the mustard seeds begins to sputter, add the tamarind juice extract and add salt. Let the tamarind juice boils well till its raw smell goes off
- Now add the ground paste to the tamarind juice and allow it to boil. Adjust the salt to the Karivepellai(Curryleaves) Kuzhambu and let the mixture boils well to avoid the raw smell
- The delicious Karivepellai(Curryleaves) Kuzhambu is ready to serve hot with rice.
Video
Notes
- If you like you can roast coriander seeds and add along with the dal and grind it. That will give a nice coriander flavor. I want the curry leaves flavor to dominate than other spices that's why I don't include Coriander seeds
- If you like, you can sauté onions and garlic and add then add tamarind extract
- Adjust pepper and red chili according to your needs.
- You can keep the flame low and cook till it becomes very thick and use it like a thokku or pickle. The more it is thicker, the kuzhambu will have more shelf life
Nutritional Info
Nutrition Facts
Karuveppilai Kuzhambu (Curry Leaves Kuzhambu)
Amount Per Serving (100 g)
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method for making Karuveppilai Kuzhambu:
- Soak the tamarind in water and extract the juice and keep it aside.
- Wash the curry leaves and take the grinding ingredients in a plate. Heat the oil in pan, and add thurdhal, red chilli and pepper and fry it till the dal turns golden brown color. Add this to the mixer.
- In the same pan, add the curry leaves and fry for 2-3 minutes. Add the fried curry leaves to the mixer
- Grind all the fried ingredients fine paste and keep it aside. Heat the oil in pan and add mustard seeds. When the mustard seeds begins to sputter, add the tamarind juice extract and add salt. Let the tamarind juice boils well till its raw smell goes off
- Now add the ground paste to the tamarind juice and allow it to boil. Adjust the salt to the Karivepellai(Curryleaves) Kuzhambu and let the mixture boils well to avoid the raw smell
- The delicious Karivepellai(Curryleaves) Kuzhambu is ready to serve hot with rice.
 |
| Curry Leaves(Karivepellai) Kuzhambu |
