Karuveppilai Kuzhambu Recipe
Karuveppilai Kuzhambu Recipe is an aromatic tangy & Spicy Curry Leaves Curry made with roasted spices with curry leaf powder. This is a tamarind-based gravy and is served with steamed rice.
Servings 4 people
Ingredients
For the Spice Powder
- 5 Dry Red Chilies
- 1 teaspoon Coriander Seeds
- 1 teaspoon Toor Dal
- 1 teaspoon Chana Dal
- 1 teaspoon Peppercorns
- 1 cup Curry Leaves tightly packed
- 1 teaspoon Cooking Oil
For the Gravy
- 2 teaspoon Cooking Oil / Gingelly Oil
- A Sprig Curry Leaf
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds / Methi
- 10 Garlic cloves
- 10 Shallots / Sambar Onions
- 1/4 teaspoon Asafoetida / Hing
- 3 tablespoon Tamarind Extract
- Salt to taste
- 1/4 teaspoon Turmeric Powder
Instructions
For the Spice Powder
- Wash and shade dry the curry leaves. Meanwhile, measure out the lentils and spices, heat a nonstick pan with oil, roast the ingredients listed under spice powder until aromatic.
- Remove to a plate and allow it to cool.
- Roast the dried curry leaves until it turns crispy. Remove to a plate. Once all the ingredients are cooled down, take it in a dry mixer jar, grind to a fine powder. Keep it aside.
For the gravy
- Heat a Kadai with oil, temper with curry leaves, cumin seeds, methi. Saute for a minute, then add the peeled shallots, garlic and saute until the shallots turn color.
- Add the hing, combine and add the tamarind extract along with salt and turmeric powder.
- Add 1/2 cup water and bring to a boil.
- When the gravy thickens a bit, add the ground curry leaf powder.
- Mix well and add a cup of water, bring to a boil.
- Simmer for 10 mins until the oil comes out on the sides.
- Serve with steamed rice and ghee.
- Cool it and you can refrigerate for a week.
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