Karuveppilai kuzhambu with garlic
Tamarind based curry leaves flavoured South Indian gravy
Servings: 4
Ingredients
- 2 cups tamarind extract using lemon sized tamarind
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 7 garlic cloves
- 1 finely chopped onion
- ¼ tsp turmeric powder
- Salt as needed
- 1 tbsp sesame oil
- ½ tsp mustard seeds
- 1 tsp chana dal
- ½ tsp fenugreek seeds | vendayam
- 2 pinches Asafoetida
To roast and grind
- ½ cup loosely packed curry leaves
- 3 garlic cloves
Instructions
- In a pan dry roast the curry leaves and 3 garlic cloves.
- If the curry leaves are wet, pat dry them and use it.
- Dry roast for 2-3 minutes without changing the color.
- Once cool grind into a fine paste by adding little water.
- In a pan add sesame oil and add the mustard seeds, chana dal and fenugreek seeds.
- Once the mustard splutters and the dal turns golden, add the finely chopped onions and 7 garlic cloves.
- Fry them till they turn light golden brown.
- Now add the tamarind extract, red chili powder, coriander powder, turmeric powder and salt.
- Mix well.
- Now add the ground curry leaves paste to this.
- Mix well.
- Let this boil for until the gravy comes to a right kuzhambu consistency.
- Add ½ tsp of jaggery powder to this and mix well.
- Switch off the flame.
- Delicious karuveppilai kuzhambu is ready.
- You can pair this with any green vegetable curry or with spicy potato curry too.
- Any south Indian poricha kootu also pairs well with this kuzhambu.
Notes
- You can add whole small onions instead of chopped big onion.
2. Karuveppilai kuzhambu stays good in the refrigerator for a week.
