Poondu Karuveppilai Kuzhambu | Garlic Curry Leaves Kuzhambu
Poondu Karuveppilai Kuzhambu is a tangy Kuzhambu (gravy) made using garlic and curry leaves. It's a tangy, flavorful and healthy kuzhambu that is served with hot rice and spoon of gingelly oil. It can also be served as an accompaniment to Venpongal, Idly, Aapam
Servings: 4 people
Calories: 85kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 1 lemon size Tamarind (or 4 teaspoon of Tamarind concentrate)
- 1 nos Onion finely chopped
- 2 nos Tomato roughly chopped
- 1 pod Garlic (15-20 Garlic cloves)
- 2 nos Green Chili
- ½ cup Curry leaves (2-3 sprigs)
- 1½ teaspoon Salt (adjust to your taste)
Masala Items
- 1 pinch Turmeric Powder
- 2 teaspoon Red Chili Powder
- 3 teaspoon Coriander Powder
- 2 teaspoon Ginger Garlic Paste
For Tempering
- 1 ladle Gingelly Oil
- 2 nos Red Chili
- 1 teaspoon Mustard seeds
- ½ teaspoon Split Urid Dal
- 1 sprig Curry leaves
Instructions
Preparation
- Soak the Tamarind in the warm water and extract the thick tamarind juice
- Finely chop the onions. Chop the tomatoes to bigger pieces. Vertically slit the green chillies. Remove the skin of the garlic cloves and keep it ready
Grinding Process
- Take ½ cup of curry leaves, clean it in water and grind it to a nice paste in a mixer by adding little water. Take the ground curry leaves paste in a bowl
- Take the chopped tomatoes in the mixer. Make tomato puree by grinding the chopped tomatoes in the mixer
Start with Tempering
- Heat 1 ladle of gingelly oil in a heavy bottomed pan, and add mustard seeds
- When the mustard seeds starts to sputter, add urid dal and fry till it becomes golden brown color
- Now add the broken red chilli and curry leaves and fry for 20 seconds
Let's start making the Kuzhambu
- Add chopped onions and fry till it becomes transparent. We can add ¼ teaspoon of salt to cook the onions evenly
- After the onions are sauted nicely, we have to add ginger-garlic paste and garlic cloves and fry for about 1 minute
- After a minute, add the tomato puree and mix well
- Allow the tomato puree to boil for a minute and then add the ground curry leaves paste and mix well
- To this add turmeric powder, red chilli powder and coriander powder and stir well
- Add the slited green chillies to the above mixture
- Allow the mixture to boil for 5 minutes in medium flame
- Add the extracted tamarind mixture and mix well.
- Add salt and allow the mixture to boil till the raw smell of tamarind goes off and the kuzhambu becomes thick in consistency. The kuzhambu should become like a pulikachal.
Video
Notes
- We can also grind ½ cup of grated coconut and mix with this kuzhambu.
Nutrition
Serving: 1cup | Calories: 85kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 5g