Kariveppilai is Curry leaf. The humble curry leaf is a store house of folic acid, calcium, vitamins, iron and phosphorus. Improves digestion and prevents greying hair. This Kuzhambu is very appetising. I learnt this recipe from my mother’s cook Sampoorna. We have been making this Kuzhambu for decades. Goes well with plain rice and ghee, roasted pappad and a vegetable dish. Also goes well with Pongal, Crisp dosai, Adai, Upma, Curd rice and Puri.
To roast and grind in oil – Paste 1
Curry leaves ( washed and wiped well ) – 2 handfuls
Gingelly oil – 1 teaspoon
Heat gingelly oil in a pan. Sauté the curry leaves for 3 minutes on medium flame till crispy. Remove and keep aside. Cool. Grind it with little water to a nice paste.
Roast in oil and blend to a paste – Paste 2
Gingelly oil – 2tablespoons
Channa dhal ( Bengal gram dhal ) – 2 tablespoons
Urad dhal – 1 teaspoon
Black pepper – 4
Cumin seeds ( jeera ) – 2 teaspoons
Coriander seeds – 1 teaspoon
Dry red chillies – 4
Asafoetida powder – 3/4 teaspoon
Tamarind paste – 1 teaspoon
Turmeric powder – 1 pinch
Grind all the golden roasted ingredients with little water to a fine paste.
Salt to taste
Grated jaggery – 1 tablespoon
Water – 1/4 cup
Gingelly oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Jeera – 1 teaspoon
Sundaikkai ( Turkey berry) – 6 , fry in oil till golden. Keep aside.
Heat a pan. Add gingelly oil . Season.First fry paste 2 for 3 minutes on sim flame. Next fry paste 1 on sim flame for 3 minutes . Add salt to taste, jaggery and water. Simmer till the Kuzhambu thickens and the oil seeps.
Garnish and serve hot.
1) Can store the Kariveppilai Kuzhambu for 1 week in the fridge.
2) Use only gingelly oil for best flavour.