Karuveppilai Kuzhambu recipe - Curry Leaves Kuzhambu Karuveppilai Kuzhambu Curry Leaves are called as Kariveppilai in tamil, Karivepaku in telugu, Kari patta in hindi.This aromatic herb is extensively used in South India. We had a curry leaves tree in our home. It has lot of medicinal uses like helpful in easy digestion, skin glow and rich in iron, vitamin A and calcium. Kariveppilai kuzhambu is a South Indian gravy prepared as a side dish to Rice. Preparation Time: 10 mins Cook Time : 20 mins Ready in : 30 mins Yields : 4 Servings Karuveppilai Kuzhambu Ingredients: Table 1: To Grind Oil 1 tsp Channa dal 1 tbsp Urad dal 1 tbsp Toor dal 1 tbsp Cumin seeds 1/2 tsp Red Chillies 6 Fenugreek seeds 1/4 tsp Asafoetida powder pinch Curry Leaves tightly packed 1/3 Cup Table 2: Oil 2 tsp Mustard seeds 1/4 tsp Turmeric powder 1/4 tsp Shallots 1/4 Cup Salt Tamarind Lemon size Jaggery 1 tbsp Instructions: Soak tamarind in hot water. Extract the tamarind juice. Discard the fibres and seeds. Dry roast curry leaves. Heat Oil in the pan and add channa dal, urad dal, toor dal, cumin seeds, red chillies, sesame seeds and asofoetida powder. Fry till the dals turn golden brown. Remove from stove and allow it to cool. Grind roasted curry leaves, channa dal, urad dal, toor dal, cumin seeds, red chillies, sesame seeds and asofoetida powder by adding enough water to a smooth paste. Heat Oil from table 2 in a pan. Add mustard and allow it to splutter. Add shallots and fry till they turn golden brown. Add the grind-ed mixture, salt, turmeric and tamarind juice . Allow the kuzhambu to boil. Add Jaggery and when the kuzhambu thickens, adjust salt if needed. Tips: Red chillies can be replaced by chilli powder. Adjust red chillies to your taste. Jaggery will help to reduce bitterness from curry leaves. Adding jaggery is optional.
Posted on: Tue, 05 Nov 2013 20:17:58 +0000
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