Karuveppilai kuzhambu recipe
Learn how to make south Indian karuveppilai kuzhambu with step by step pictures. Curry leaves kuzhambu is best had with steamed rice, sesame oil or ghee. Goes well with idli dosai too.
- Tamarind - 1 small lemon sized
- ½ cup Curry leaves tightly packed
- 1.5 tablespoon Sāmbar powder
- ¼ teaspoon Turmeric
- 7 Small onion/ Shallots Finely chopped
- 12 flakes Garlic finely chopped
- Salt - As needed
- ¼ teaspoon Jaggery
- ¼ teaspoon Pepper powder
- 3 tablespoon Sesame oil
- ¼ teaspoon Fenugreek seeds/ vendhayam
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 teaspoon Toor dal
- 1 teaspoon Cumin seeds
- Curry leaves Optional
Karuvepillai kuzhambu step by step method:
Wash curry leaves and grind it with little water to a smooth paste. Extract tamarind juice from tamarind by soaking it in hot water for 20 mins.
Mash tamarind well with hands after 20 mins and filter through metal strainer. Repeat with little more water to extract tamarind juice. Total measurement - 2 cups.
Heat kadai with oil and add all the tempering items in order and fry till golden colour.
Add the finely chopped onion and garlic and fry till golden brown.
Pour in tamarind extract,ground curry leaves, turmeric, salt, sambar powder (replace with red chilli and dhaniya powder if u dont have home made sambar powder).
Adjust water and boil till oil separates and floats on the top.
Drop jaggery and pepper powder lastly and give a boil.