Tuesday, October 6, 2020

Karuvepillai Kuzhambu | Curry leaves Kulambu

Karuvepillai Kuzhambu, a spicy, tangy and delicious  tamarind based curry with curry leaves as the main ingredient. Curry leaves is known as "Karuvepillai in tamil and it's extensively used in south indian cooking and health care especially for hair growth. Eating a few raw curry leaves daily would benefit your hair growth in a tremendous way and also it's believed to postpone the greying of hair.  


Ok, now coming to the recipe, I like curry leaves flavor a lot and use them daily in tempering sambar, chutney and all side dishes. Apart from that, whenever I have excess curry leaves, I would make curry leaves chutney or podi to store. Curry leaves podi makes an excellent side dish for idli and dosa and comes handy on a busy day when I'm pressed for time in the early morning. This Curry leaves kulambu is my recent favorite and I tried it for the first time a couple of months back only and already made it for a handful of times. It's so flavorful and tastes great with hot rice and drizzle of ghee.  Now let's check out how to make this yummy curry leaves curry.

Karuvepillai Kuzhambu

Preparation Time : 10 mins | Cooking Time : 30 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Karuvepillai,Curry leaves, Kuzhambu,Curry,Gravy,Karuvepillai Kulambu,Curry leaves Kuzhambu Karuvepillai Kuzhambu, a spicy, tangy and delicious tamarind based curry with curry leaves as the main ingredient. Curry leaves is known as "Karuvepillai in tamil and it's extensively used in south indian cooking.
Ingredients
Tamarind - a small lemon size 
Garlic - 10 
Red chili powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Salt - to taste
To Temper
Oil - 1 & 1/2 tbsp
Mustard and Urad dal - 1/2 tsp
Curry leaves - few
To roast &  grind
Curry leaves - 1/2 cup(tightly packed)
Onion -1/2
Tomato - 1(small)
Garlic - 4 
Cumin seed -1/2 tsp
Fenugreek seed - 1/4 tsp
Coconut - 1/4 cup 
Oil - 1/2 tsp

Procedure
First let's roast and grind the masala. Chop the onions and tomato into small pieces and keep everything for roast to ready. Heat the kadai with 1/2 tsp of oil, add the fenugreek and cumin seed, let it splutter and then add the onion and garlic. Saute till the onions are translucent.Next add the curry leaves and saute till it shrinks and then add the tomatoes and coconut. Cook till the tomatoes are soft and let it cool a bit.Soak the tamarind in 1 cup of water for 30 mins. Then transfer the roasted ingredients into mixie jar and grind into smooth paste by adding water little by little.In an another kadai, heat the oil for tempering and then temper the ingredients listed under "To Temper" and then add the garlic and the curry leaves paste.Extract the juice from the soaked tamarind and add into the kadai. Next add the spices(turmeric, red chili and coriander powder) and salt. Mix it well. Adjust the consistency of the kuzhambu by adding more or less of water by your liking.Let it comes to boil and simmer it until the oil floats on the top.Tasty Karuvepillai Kuzhambu is ready. 
For more curries and veggies, check out my collections
Notes:
  • Depends on how vibrant the curry leaves are, the kuzhambu color changes.
  • Adjust the spice level according to your taste. The given quantity is on little spicer side.
  • Make sure to cook the curry till the oil floats on the top for great taste
 

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