curry leaves kuzhambu recipe /karuveppilai kuzhambu
curry leaves kuzhambu recipe /karuveppilai kuzhambu
As we all know curry leaves are crucial for South Indian cooking.Every variations in the menu badly needs this precious ingredient.Its calibre is excellent that it gives a wonderful aroma and satisfaction to the whole dish.One such preparation using this karuvepillai is curry leaves kuzhambu recipe.It is traditional and tasty.My Father would always say don’t discard curry leaves eat them along with your kulambu/curry.Most of us including me are habitual in discarding the curry leaves while eating.
Not every one will be liking to eat curry leaves along with kulambu or gravies.Only for kulambu/curry or some thokku varieties we add curry leaves as such.There are lot more recipes in the list that we grind these and cook.When we grind we have no other option.By this we will have a sufficient amount of curry leaves in our diet.So many variation of recipes are there that include curry leaves as main ingredient that is totally blended.Some of the dominant curry leaves recipes are curry leaves rice,podi,chutney and even thuvayals are made that is loaded with tons of nutritional goodness.Making this kulambu with gingelly oil is such a match in my opinion any other oil will not be good.
curry leaves kuzhambu recipe /karuveppilai kuzhambu
INGREDIENTS:
Tamarind – 1 small lemon size(soak and take extract)
Salt to taste
Mustard – 1 tsp
Fenugreek seeds/vendhayam – 1 tsp
Turmeric powder – 1/2 tsp
Gingelly oil – 3-4 tbsp
Asafoetida – 1/4 tsp
Jaggery – 1 small piece
To roast and grind:
Curry leaves – one fist full
Oil – 2 tsp
Toor dal/thuvaram paruppu – 1 tsp
Kadala paruppu/Bengal gram dal – 1tsp
Urad dal/ulundhu – 1 tsp
Dry red chillies – 4-5
Cumin/seeragam – 1/2 tsp
Pepper – 1tsp
METHOD:
1.Heat up a dry pan and dry roast curry leaves till nice and crisp.
2.Keep it separately
3.Now in the same kadai add oil add all the “to roast” ingredients one by one.
4.Till nice aroma comes roast them nicely.
5.Put curry leaves along with these ingredients and grind to powder.
6.In between take tamarind extract,filter and keep ready.
7.To tamarind add turmeric powder and powdered mix (taste for tanginess and adjust while mixing).
8.Heat oil in a kadai add mustard to crackle then add fenugreek and hing then immediately add tamarind mix.
10.Add salt and Jaggery and let it boil till oil oozes out.
11.Serve with rice.
curry leaves kuzhambu recipe /karuveppilai kuzhambu
Ingredients
- Tamarind - 1 small lemon size soak and take extract
- Salt to taste
- Mustard - 1 tsp
- Fenugreek seeds/vendhayam - 1 tsp
- Turmeric powder - 1/2 tsp
- Gingelly oil - 3-4 tbsp
To roast and grind:
- Curry leaves - one fist full
- Oil - 2 tsp
- Toor dal/thuvaram paruppu - 1 tsp
- Kadala paruppu/Bngal gram dal - 1tsp
- Urad dal/ulundhu - 1 tsp
- Dry red chillies - 4-5
- Cumin/seeragam - 1/2 tsp
- Pepper - 1tsp
- Asafoetida - 1/4 tsp
- Jaggery - 1 small piece
Instructions
- Heat up a dry pan and dry roast curry leaves till nice and crisp.
- Keep it separately
- Now in the same kadai add oil add all the "to roast" ingredients one by one.
- Till nice aroma comes roast them nicely.
- Put curry leaves along with these ingredients and grind to powder.
- In between take tamarind extract,filter and keep ready.
- To tamarind add turmeric powder and powdered mix (taste for tanginess and adjust ).
- Heat oil in a kadai add mustard to crackle then add fenugreek and hing,then immediately add tamarind mix.
- Add salt and Jaggery and let it boil till oil oozes out.
- Serve with rice.
Notes
Add tamarind carefully by checking the tanginess.
You can increase the amount of red chillies if you need.
MORE KULAMBU RECIPES HERE:
manathakkali kulambu recipe (vatha kuzhambu)
pongal kulambu /pongal kuzhambu recipe/sidedish for pongal
pumpkin mor kulambu (ash gourd)/simple recipe of rice
recipe of pumpkin curry /Puli Kuzhambu(Poosanikai/Parangikai)
Comments (4)
Anu - My Ginger Garlic Kitchen
You made a dish itself out of curry leaves. Good to know that curry leaves are good for you, because I never discard my curry leaves! 🙂 Wow! Looks awesome, Vani.
Priya
I never thought that curry levaes can be use as main ingredient !!!! i am quite excited to try out this recipe… hoping to try soon
maha
kuzhambu looks very spicy and hot…lovely dish..
maha
recipe looks very tasty and spicy..