April 26, 2017

Karuveppilai Kuzhambu / Curry Leaves Kuzhambu

There are a few recipes using Curry Leaves posted by me earlier. In that Series, Curry Leaves Kuzhambu is a very tasty and also unique recipe. It can be used for two-three days especially as a sidedish for curd rice.

Related Links:
Curry Leaves Chutney
Curry Leaves Idli Podi
Curry Leaves Rice

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 1 cup

Curry Leaves
1 cup (tightly packed)
Gooseberry size
Sambar Powder
1 tbsp
Turmeric Powder
½ tsp
As required
To Temper:

Sesame Oil
1 tbsp
Mustard Seeds
¼ tsp
Cumin Seeds
1 tsp
Fenugreek Seeds
½ tsp
Roughly Chopped Onion
¼ cup
Roughly Chopped Garlic
2 tbsp
Finely Chopped Tomato
To Fry the Curry Leaves:

Sesame Oil
1 tsp

1. Heat 1 tsp of oil in a pan, add curry leaves and fry till the color of the curry leaves become changed. Allow it to cool down completely.
2. Then grind them into a fine paste with little water using the mixie jar.
3. Heat 2 tbsp of oil in the same pan, add mustard seeds and wait for popping.
4. Add cumin seeds and fenugreek seeds, wait for splutter.
5. Then add onion and garlic pods. Fry them till they become translucent.
6. Add chopped tomato and fry till they become mushy.
7. Now add sambar powder, turmeric powder and salt. Fry for few seconds.
8. Extract the juice from the tamarind using ½ cup of water.
9. Now pour this tamarind juice with above mixture ( from 7) and mix them well. Close the lid of the pan.
10. Allow it to cook till the raw smell of the tamarind goes off.
11. Now add the ground curry leaves paste (from 2) and mix them well. Cook till the kuzhambu becomes thick.
          Healthy and tasty curry leaves / karuveppilai kuzhambu is ready.

1. Increase or decrease the curry leaves quantity according to your taste.
2. Adjust the sambar powder level according to your spice level.


Tumas Tongue Treats said...

Such a droolworthy affair.

Kurinji said...

Thank you Sowmya.

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