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Karuveppilai Kuzhambu recipe

curry leaves and garlic curry
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: curry for rice, curry recipes, health curry recipes
Servings: 4 people
Calories: 201kcal
Author: Jinoo Jayakrishnan
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Ingredients

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

Instructions

  • 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.

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