Karuvepillai Kuzhambu Recipe | Curry Leaves Kuzhambu
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Karuvepillai Kuzhambu is a very flavourful and healthy kuzhambu. This kuzhambu tastes better the next day with the unique aroma of curry leaves. Usually curry leaves are used for tempering, but we commonly remove and throw it from our food, even though we know the health benefits of curry leaves. Ok, now let’s learn how to prepare this drooling kuzhambu.
Recipe cuisine – South Indian
Recipe category – Lunch Side dish
Preparation +cooking time – 25 Mins
Serves – 3
- Mustard seeds – 1 tsp
- Fenugreek – ¼ tsp
- Urad dal – ¼ tsp
- Jeera – 1 tsp
- Karu vadagam – 2 pinch
- Red chilly – 1
- Oil- 2 tblsp
1. Wash curry leaves and saute in the kadai with a tsp of oil till the raw smell of the curry leaves emanates.Grind it in mixer, with little water to a smooth paste.
2. Chop onions, garlic, tomatoes, extract tamarind pulp and keep it aside. Heat oil in a kadai, temper with the items given in the table ‘To temper’. Then add small onion, garlic, tomatoes, and fry till golden brown.
3. Now add tamarind extract, turmeric powder,sambar or kuzhambu milagai powder, pepper powder, salt and little water. Then add curry leaves paste.If needed add jaggery. Boil for 10 minutes in medium flame until the oil separates.
Serve this Karuvepillai Kuzhambu with steamed rice and a simple poriyal.
1. You can grind the curry leaves without sauteing ,but check whether the raw smell of curry leaves has gone after boiling the Karuvepillai Kuzhambu.
2. Use gingelly oil, while tempering which gives nice taste to the Karuvepillai Kuzhambu.
3. This kuzhambu stays good for a week under refrigeration.