Karvepillai Kuzhambu | Curryleaves Kolambu - Vegan

Curry leaves /Karuvepillai is a herb which is widely used in Indian cuisine especially in south Indian cuisine.  Curry leaves have a lot of medicinal properties. Regular consumption of curry leaves aids in digestion, promotes hair growth and also helps treats anaemia .
I have already presented the Curry leaves rice or Karvepillai Saadham in my blog .
Today we shall a tangy and spicy flavored gravy using curry leaves and tamarind extract.
This gravy can be mixed with hot rice and ghee or paired with idlis and dosas as well .
After heavy and rich food due to functions and festivals continuously,you can prepare this Kuzhambu to feel light in the stomach and  rejuvenate your taste buds .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Ingredients
Handful of curry leaves /kadipatha/karvepillai
1 tsp udad dhall
1/2 tsp pepper corns
2 dried chillies
2 tablespoons fresh coconut
Asafoetida
Salt as needed
Pinch of haldi
2 cups Tamarind extract
2 tablespoon cooking oil (preferably til /gingelly oil)
1 tsp mustard seeds

Method

• In a pan heat 1tsp oil and roast the udad dhall, pepper corns, red chilli and curry leaves until the udad dhall turns brownish and curry leaves become crisp.
• Let it cool for a few mins and then grind into a fine paste using fresh coconut and water as needed. 
• In another pan , heat the gingelly oil and splutter mustard seeds and asafoetida.  This recipe uses oil generously because it can be kept for a few days under refrigeration . So ,oil acts as a preservative. 
• Add the tamarind extract, haldi powder and some salt and bring it to a rolling boil.
• Add the ground curry leaves paste and quick stir it well to avoid sticking to pan . As there is udad dhall in the paste , there is a tendency for the paste to stick to the bottom. 
• Adjust salt and if need be water if you find the mixture too thick .
• Allow the entire mixture to come to a rolling boil with occasional stirring until you see a layer of oil forming on the top .
• Turn it off at the time . You will notice that the mixture has reduced and become thick.
• Serve it hot with steamed rice and papads.

Few other tamarind based kuzhambu featured in my blog

• Milagu Kuzhambu / Pepper kuzhambu 
• Appalam(Papad) Vetha Kuzhambu 
• Verkadalai (peanut)Vetha kuzhambu 
• Haagalkaai (Bitter gourd) Gojju