Karuveppilai Kuzhambu – A simple, easy and healthy curry recipe with curry leaves and garlic. At this period of lockdown, this is so helpful as it has a shelf life of 2-3 days if refrigerated.
Having said that, my family does not prefer to eat leftover food even if its form is changed. So i make curries just enough for one or 2 meal a day.
I had this recipe written on my book from somewhere sometime and it was the right time i shot it now. I had a bunch of curry leaves from my in laws garden and made with it.
some of the other tamarind curries:
- chinna vengaya poondu kulambu
- Easy puli kulambu
- Mambazha pulissery
- Vendakka puli kulambu
- methi leaves puli kulambu
Karuveppilai Kuzhambu recipe
Curry Leaves Kulambu Recipe
Karuveppilai Kuzhambu recipe
to dry roast and grind
- 3 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 1/2 tsp fenugreek seeds
- 4-5 no red chillies
- 1 cup curry leaves
- 1 tbsp grated coconut
for the curry
- 2 tbsp sesame oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/8 tsp asafoetida
- 1/4 cup small onions sliced
- 10-12 cloves garlic chopped
- 1/4 tsp turmeric powder
- 1 tsp salt
- 2 tbsp tamarind
- 1 tsp jaggery
- Dry roast everything given under "to roast and grind" except coconut. Roast everything until slightly roasted but not browned.
- put off flame, add grated coconut and mix well.
- let it cool and grind it to fine paste adding little water.
- heat sesame oil in a pan, crackle mustard seeds, fenugreek seeds, asafoetida and mix well.
- add chopped small onions, chopped garlic.
- fry until pink and then add the prepared paste along with turmeric powder, salt, tamarind water and water to thin out the curry.
- Close and let it cook in simmer for about 15-20 minutes until oil leaves out from the curry. stir inbetween.
- open and lastly add jaggery and mix well.
- let the curry sit in the same pot until it is served.
how to make Karuveppilai Kuzhambu
In a pan or a kadai, dry roast the coriander seeds just until it is heated.
To the same pan, add cumin seeds, peppercorns and fenugreek seeds.
Also add dry red chillies and fry them all together until it is slightly roasted.
Wash the curry leaves beforehand and air-dry them. add the washed and clean curry leaves and fry till it wilts a bit. Do not fry until crisp as it may sometimes take away the flavor of fresh curry leaves.
Put off flame, add coconut grated and mix well. let the mixture sit in the pan until it is cooled down. Take it in a blender and blend to a fine paste adding little water.
In the same pan or kadai, heat oil preferably sesame oil and crackle mustard seeds, fenugreek seeds and asafoetida.
When it crackles, add sliced small onions, chopped garlic and fry till slightly pink. I like garlic chunks to be big so that it tastes good in the curry. You can chop finely as per your preference.
add turmeric powder and mix well.
further add the prepared curry leaves masala along with little water washing out the blender.
Add salt and tamarind water. For tamarind water, I have soaked gooseberry sized tamarind in 1 cup water before I started making this dish. squeeze out the pulp and add the water to the curry. mix well until well combined.
Close and cook in simmer for about 15-20 minutes or until you find oil specs all over the curry. Make sure to stir the curry once in between. Lastly, add jaggery and mix well. let it sit in the same pan, closed until you serve.