Karuveppillai arachuvita kuzhambu - Preparation time 15 to 20 mins
Curry leaves (Karuveppillai) is rich in iron content. I most of the recipe it will be used only as a garnishing ingredient and thrown away while eating. The best way to make people eat is chop the curry leaves finely and add to sambar, rasam, kootu and dry curry. In my home we do that way and consume while eating.
Yesterday i tried this karuveppilai arachuvita kuzhambu it came out well and tasted different. We can also consume more amount of curry leaves. We can make this out of ingredients which will be always available in our anjarai petti. Contains all healthy ingredients try it out.
Ingredients:-
Curry leaves - Fresh leaves, washed and dried handful (might be 10 to 15 strings)
Dhania seed (dry coriander) -2 tsp
Cumin seed - 1 tsp
Black Pepper - 10
Red chili - 4
Tamarind paste - 2 tsp
Salt - To taste
Garlic pods - 10
Turmeric powder - 1/4 tsp
Fenugreek seed - 1/4 tsp or less
Mustard seed - 1/4 tsp
Sesame oil - 1 tbsp
Preparation method:-
Roast dhania, cumin, black pepper along with little oil when half done add red chili, fenugreek seed and curry leaves.
When roasted nice aroma comes and color will be slightly changed (take care, don't burn while roasting).
Grind the roasted ingredients to coarse powder. Add little water and grind to paste (it won't be very smooth).
In a kadai add oil, mustard to splutter. Add the garlic pods and roast slightly. Now mix the paste with tamarind, turmeric and salt.
Check for spice level and salt. If you want this to be bit spicy you can always add few red chili while garnishing (i.e after garlic pods add red chili). Add this gravy to the garnishing and boil till oil separates.
Goes very well with white rice and roasted appalam.
Curry leaves (Karuveppillai) is rich in iron content. I most of the recipe it will be used only as a garnishing ingredient and thrown away while eating. The best way to make people eat is chop the curry leaves finely and add to sambar, rasam, kootu and dry curry. In my home we do that way and consume while eating.
Yesterday i tried this karuveppilai arachuvita kuzhambu it came out well and tasted different. We can also consume more amount of curry leaves. We can make this out of ingredients which will be always available in our anjarai petti. Contains all healthy ingredients try it out.
Ingredients:-
Curry leaves - Fresh leaves, washed and dried handful (might be 10 to 15 strings)
Dhania seed (dry coriander) -2 tsp
Cumin seed - 1 tsp
Black Pepper - 10
Red chili - 4
Tamarind paste - 2 tsp
Salt - To taste
Garlic pods - 10
Turmeric powder - 1/4 tsp
Fenugreek seed - 1/4 tsp or less
Mustard seed - 1/4 tsp
Sesame oil - 1 tbsp
Preparation method:-
Roast dhania, cumin, black pepper along with little oil when half done add red chili, fenugreek seed and curry leaves.
When roasted nice aroma comes and color will be slightly changed (take care, don't burn while roasting).
Grind the roasted ingredients to coarse powder. Add little water and grind to paste (it won't be very smooth).
In a kadai add oil, mustard to splutter. Add the garlic pods and roast slightly. Now mix the paste with tamarind, turmeric and salt.
Check for spice level and salt. If you want this to be bit spicy you can always add few red chili while garnishing (i.e after garlic pods add red chili). Add this gravy to the garnishing and boil till oil separates.
Goes very well with white rice and roasted appalam.
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