Karuvepilai is a very important ingredient in the South
Indian cooking. It has many medicinal properties. But we usually remove the
leaf and do not eat it. This karuvepilai kuzambu is one excellent way to
consume karuvepilai. Curry leaves improves eyesight, a good remedy for
indigestion. It helps in hair growth and prevents pre mature graying of hair.
The benefits of curry leaves are numerous, and this is one
easy to get our kids to eat curry leaves. Check it out and you will surely love
it. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.
Here's how to make Karuvepillai Kuzhambu with step by step photos...
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Until then I am signing off...
Here's how to make Karuvepillai Kuzhambu with step by step photos...
Onion or
shallots(10)
|
1 finely chopped
|
Curry leaves(Karuvepilai)
|
2 handful
|
Garlic
|
1 pod
|
Tamarind
|
1 Lemon sized ball
|
Turmeric powder
|
½ tsp
|
Gingelly oil
|
2 tbsp
|
Mustard seeds
|
½ tsp
|
Cumin seeds
|
½ tsp
|
Methi
seeds(vendhayam)
|
¼ tsp
|
Salt
|
As needed
|
For Roasting and Grinding
Red chillies
|
6 to 8
|
Coriander seeds
|
1 tbsp
|
Thoor dhal
|
1 tsp
|
Channa dhal (kadalai
paruppu)
|
1 tsp
|
Pepper corns
|
2 tsp
|
Urad dhal
|
1 tsp
|
Preparation Time: 10-12 minutes Recipe Category: Main Course
Cooking Time: 25 minutes Recipe Cuisine: Tamil Nadu, India
Author: Priya Anandakumar
Other Karuvepilai/Curry Leaves that might of your interest...
Method
Dry roast the ingredients mentioned for roasting and grind
them in the mixer. Next in the same pan just toss the curry leaves(karivepilai)
for just a min and switch off the stove.
Next grind the curry leaves in the mixer, add water when
grinding and keep it aside. Get the tamarind extract, make sure not to add lot
of water when extracting it.
In a kadai heat oil, add mustard seeds after it splutters,
add cumin seeds followed by vendhayam. Now add the onions and garlic and sauté it
until it turns to golden color.
Now add the curry leaves paste, tamarind extract and let it
boil. Now add the ground masala powder, turmeric powder and salt. Let it boil
for about 10 min’s.
Yummy karuvepilai kuzambu is ready to be served.
Serving suggestion: Serve it with white rice and pappadam.
It is a very healthy and good side dish for idli’s, dosa’s and chapatti’s.
When serving with idli make sure you add a few drops of
gingelly oil, which gives an excellent taste.
Note: Make sure you cook this kuzambu only with gingelly oil
which has extraordinary taste and aroma and cannot be replaced by any other
oil.
Thank you for visiting my blog, please come back again for more healthy recipes.
Other South Indian Kuzhambu varieties that might be of your interest...
Milagu Kuzhambu/Black Pepper Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu
Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]
Kaaramani Kaara Kuzhambu/Blackeyed beans gravyIf you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.
yummy...love the flavour...priya , those with names i got through mail , hence i posted as such .Other entries comes with the linky tool link itself.
ReplyDeleteMade and kept in the fridge, taken out and can be enjoyed everyday for my rice. Great fragrance and awesome to the last drop.
ReplyDeleteI can imagine the flavors!
ReplyDeleteThanks for linking this to my event..