Curry leaves kuzhambu / Karuveppilai Kulambu is a very healthy and tasy kuzhambu recipe that tastes great with plain rice adding sesame oil. My in-laws were with me for the past 15 days.We had a nice time together. I tried some interesting and tasty kuzhambu, poriyal varieties by asking my MIL. I wanted to have a record of all those recipes. So I have planned to post them in this week. Let me start with this curry leaves kuzhambu /karuveppilai kulambu. Initially I used to grind the raw curry leaves and make this gravy like my MIL. Recently I started to saute the curry leaves and grind. It comes out very flavorful..
Usually the color of this kuzhambu looks blackish green. This time I used sambar powder with kashmiri chillies. So it was brownish. The color of gravy may vary depending on the sambar powder you use.. It tastes the best when done in advance. Standing time of 2-3 hours is needed to enjoy its actual taste. It stays good for two days even without refrigeration. So Bachelors can make this kulambu and have it for 2-3 days and its apt for travel too..
INGREDIENTS
1 cup – 250ml
- Fresh curry leaves – 1/2 cup heaped
- Tamarind – A lemon size
- Turmeric powder – 1/4 tsp
- Sambar powder – 2 tbsp
- Pepper powder – 1 tsp
- Salt , water – as needed
To temper
- Cooking oil – 2 tbsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Jeera –1 tsp
- Toor dal – 1.5 tsp
- Small onion – 10 nos(finely chopped)
- Garlic cloves – 7-8 nos (-do-)
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HOW TO MAKE CURRY LEAVES KUZHAMBU – METHOD
- Take 1/2 cup heaped curry leaves and saute them in a tsp of oil till it shrinks little. Soak tamarind in little water. Grind curry leaves along with tamarind to a smooth paste adding required water.
- Transfer the ground mixture to a bowl and add 2 cups of water. Add sambar powder, turmeric powder and salt. Mix well. Check for taste.Set aside.
- In a kadai , heat oil and temper mustard seeds , fenugreek seeds , urad dal ,jeera and toor dal..Roast them till golden brown. Next add the finely chopped small onions and garlic cloves and saute till transparent.
- Lastly add the tamarind mixture and allow it to roll boil in medium flame for 10 –15 minutes till oil starts to float on top and gravy thickens. Add water in the middle if necessary..
- Before switching off the flame add pepper powder, mix well and transfer to a serving bowl. Close it with a lid to retain its aroma.The gravy thickens when time proceeds.
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Mix with plain rice adding gingely oil and enjoy !!
NOTE
- My MIL usually says the amount of curry leaves and tamarind should be equal. If you add more curry leaves , gravy gets a raw smell. If you add more tamarind , gravy tastes more tangy. So balance them and add.
- U can also grind the raw curry leaves without sautéing in oil if you have fresh , flavorful curry leaves in hand. I saute and grind because the curry leaves I get here are mostly dry and flavorless .
- Allow the kulambu to boil well for 10-15 minutes for all the raw smell to leave.
- This gravy tastes the best the next day. So I make them in more quantity, refrigerate it and enjoy for two days. It stay good for two days even without refrigeration..
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