GravyKaruvepillai kuzhambhu recipe – tamarind gravy with curry leaves

Karuvepillai kuzhambhu recipe – tamarind gravy with curry leaves

WITH GARLIC

As kids are around at home, though i cook something new , i couldn’t take pictures. This recipe was lying in  my draft  and wanted to share this with you. kuzhambhu INGREDIENTS

TAMARIND EXTRACT 2 CUPS( FROM A GOOSEBERRY SIZED LEMON)
RED CHILLI POWDER 1TSP
CORIANDER POWDER 1 TSP
GARLIC 5 PODS
SMALL ONION 7-9 NO
CURRY LEAVES 2 FISTFUL
SESAME OIL 2 TBLSP
TURMERIC POWDER 1/4 TSP
ASAFOETIDA 2 PINCHES
SALT AS NEEDED
JAGGERY 1/4 TSP
FENUGREEK SEEDS( VENDAYAM) 1/4 TSP
CHANNA DAL 1/4 TSP
MUSTARD SEEDS 1/4 TSP

KUZHAMBHU

  • Dry roast curry leaves (3 pods)and garlic separately for few minutes.
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  • In a pan, add oil and throw in the mustard seeds, vendayam, channa dal .
  • Peel the skin of garlic and shallots(small onion)

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  • Add this to the oil and fry them till golden brown.

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  • Add the tamarind extract and add the turmeric powder, red chili powder and coriander powder. Add salt, asafoetida and jaggery to this.

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  • Grind the roasted garlic and curry leaves into a smooth paste.
  • Add to this tamarind gravy and boil nicely in a medium flame, till it reaches a kuzhambhu consistency.

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  • Enjoy with rice smeared with sesame oil and this taste yum with any type of kootu.

kuzhambhu I am going on a break for a week, and this space will be updated as usual as i don’t want to disappoint my readers. Will be back to routine from 2nd of April. Keep visiting.

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