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Kariveppilai - Curry Leaves Kuzhambu
Kariveppilai - Curry Leaves Kuzhambu
Prep Time
5 Mins
Cook Time
10 Mins
Servings
6
1679
Views
About Recipe
We use curry leaves in almost every dishes we make. Instead of eating it, most of us throw it away. In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties. Curry leaves contain high amounts of vitamin A and are therefore good for eyesight. This recipe uses curry leaves ground along with some spices and boiled. Curry leaves kuzhambu is very good for your health and is prepared during winter months. The flavour and taste of it is very nice. You can serve this with hot steamed rice with some ghee added.
Ingredients
Black pepper - 4 tsp.
Red chillies - 10 to 12
Ured dhal - 2 tsps.
Tamarind - small lemon sized
Asafoetida - ΒΌ tsp.
Mustard seeds - 1 tsp.
Fresh Curry leaves - 2 cups
Salt - as needed or 1 tsp.
Gingilly oil - 1 tbsp.
Cooking Procedure
1
n n Fry black pepper, red chillies, asafetida and ured dhal in 1 tsp. of oil and add curry leaves at the end and fry for a second.n n When it is cooled, grind them nicely.n n Soak tamarind in 1 cup of warm water and extract tamarind water.n n Take oil in a pan and when it is hot add mustard seeds and asafoetida.n n Now add the tamarind water and the ground masala.n n Allow it to boil in low flame and remove from the fire when it becomes thick.n n You can keep this Kulambu for a week or 10 days without refrigeration.n n You can serve with hot cooked rice and add more gheenn
See Recipe Procedure
