Karuveppilai Kuzhambu (Curry Leaves Kuzhambu)
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
Servings: 4 people
Calories: 250kcal
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
Nutrition
Serving: 100g | Calories: 250kcal