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 .
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.
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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
Karvepillai kuzhambu is droolicious priya! I can have this everyday. Steaming hot rice, with a spoon of gingely oil and this kuzhambu is heaven on plate!!!
ReplyDeleteI always love karvepillai kozhambu with suda suda saadham and some thenga based curry
DeleteI Remember pati used to make this religiously on alternte saturdays .. we used to eat this with pappu mamu after "ennai-kulichifying" ; the kuzhambu looks like a replica of what was made at home - Kalyani
ReplyDeleteNice to know you could reminiscice jhansi rani paati through my posts :-)
DeleteKarvepillai Kuzhambu looks irresistible. Another flavourful and delicious dish that is definitely a family favourite.-Preethi
ReplyDeleteThanks dear preethi . It is a favorite at home too
DeletePriya, I’ve truly fallen for this soulful kuzhambu with curry leaves! This recipe was a lifesaver for me, and I’m so glad I came across it at just the right time. I made the curry leaves kuzhambu in advance to fit my busy schedule, and it turned out to be a blessing—I only had to cook some rice, and a satisfying meal was ready in no time. Nice recipe!
ReplyDeleteI love this delicious kervepillai kuzhambu. This will make a tasty curry that we can enjoy over the week. Thanks. -Archana
ReplyDeleteKarvepalli Kuzhambu sounds flavoursome, I am making it tomorrow for our lunch.
ReplyDeleteThis is an interesting kuzhambu with lots of curry leaves and tamarind Priya. Besides the aroma and flavour that would fill the kitchen, what I like is that it can be preserved for a few days.
ReplyDeletei love how long this kozhambu stays good in the fridge. When we get karuvepelai, I make this and store for months together.
ReplyDelete