CURRY LEAVES KUZHAMBU/KARUVEPPILAI KUZHAMBU

It sometimes happens in my household that we all are bored of the regular routinue food stuff we eat daily at home.To break the monotony of sambhars,rasams and the same old recipes try this curry leaves kuzhambu,otherwise called Karuveppilai Kuzhambu.We all know about the benefits of curry leaves and it’s direct effect on our health.I have one curry leaves rice in my blog,but this is a bit different and this gravy can be stored in fridge for a week.When you are having indigestion,gastric problems and not having appetite,this works wonders.Do try this recipe and let me know.

INGREDIENTS

Curry leaves

2 cups

Tamarind	a gooseberry shaped ball
Black pepper	2 tsp
Red Chilly	3
Asafoetida	a generous pinch
Sesame oil	a big teaspoon
Turmeric powder	a pinch
Urad dal	1 tsp
Mustard	1 tsp
Salt	to taste

 

HOW TO MAKE

 

• Take a kadai and add curry leaves and sesame oil and take out in half a minute.We don’t want to fry the leaves,just coating with oil and just a mild heat is enough.After taking them out in the same kadai,add black pepper,red chilli and urad dal and fry in a bit of oil and take them out.Add all the ingredients along with tamarind and salt and adding water combine all into a fine paste.

• Temper with oil,mustard seeds and once they start to splutter add the curry leaves mixture.Add turmeric powder now.Bring to a nice boil.

• Once it thickens and the raw smell goes away and it starts leaving sides,switch off the flame.

• Yummy curry leaves or karuveppilai kuzhambu is served.Enjoy with hot rice and any vegetable kootu/stew of your choice and chips.

Notes

• You could add a pod of garlic,if you like.
• Adjust the pepper and chilly accordingly as per your taste buds.
• Always make this gravy with sesame oil.

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