Kariveppilai ( curry leaves) Kuzhambu

Kariveppilai Kuzhambu

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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.

Ingredients

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.

Other Ingredients

Salt to taste

Grated jaggery – 1 tablespoon

Water – 1/4 cup

To Season

Gingelly oil –  2 tablespoons

Mustard seeds  –  1 teaspoon

Jeera – 1 teaspoon

To Garnish

Sundaikkai ( Turkey berry) – 6 , fry in oil  till golden. Keep aside.

Method

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.

Chef’s Tips

1) Can store the Kariveppilai Kuzhambu for 1 week in the fridge.

2) Use only gingelly oil for best flavour.

 

 

 

 

 

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