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
If you don't like jaggery skip it.
Add tamarind carefully by checking the tanginess.
You can increase the amount of red chillies if you need.
Add tamarind carefully by checking the tanginess.
You can increase the amount of red chillies if you need.