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Sunday, 24 February 2013

Karuvepillai & Garlic Kuzambu/Curryleaves &Garlic Gravy

Karuvepilai is a very important ingredient in the South Indian cooking. It has many medicinal properties. But we usually remove the leaf and do not eat it. This karuvepilai kuzambu is one excellent way to consume karuvepilai. Curry leaves improves eyesight, a good remedy for indigestion. It helps in hair growth and prevents pre mature graying of hair.


The benefits of curry leaves are numerous, and this is one easy to get our kids to eat curry leaves. Check it out and you will surely love it. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

Here's how to make Karuvepillai Kuzhambu with step by step photos...




Ingredients

Onion or shallots(10)
1 finely chopped
Curry leaves(Karuvepilai)
2 handful
Garlic
1 pod
Tamarind
1 Lemon sized ball
Turmeric powder
½ tsp
Gingelly oil
2 tbsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Methi seeds(vendhayam)
¼ tsp
Salt
As needed

For Roasting and Grinding

Red chillies
6 to 8
Coriander seeds
1 tbsp
Thoor dhal
1 tsp
Channa dhal (kadalai paruppu)
1 tsp
Pepper corns
2 tsp
Urad dhal
1 tsp

Method

Dry roast the ingredients mentioned for roasting and grind them in the mixer. Next in the same pan just toss the curry leaves(karivepilai) for just a min and switch off the stove.


Next grind the curry leaves in the mixer, add water when grinding and keep it aside. Get the tamarind extract, make sure not to add lot of water when extracting it.

In a kadai heat oil, add mustard seeds after it splutters, add cumin seeds followed by vendhayam. Now add the onions and garlic and sauté it until it turns to golden color.


Now add the curry leaves paste, tamarind extract and let it boil. Now add the ground masala powder, turmeric powder and salt. Let it boil for about 10 min’s.

Yummy karuvepilai kuzambu is ready to be served.


Serving suggestion: Serve it with white rice and pappadam. It is a very healthy and good side dish for idli’s, dosa’s and chapatti’s.

When serving with idli make sure you add a few drops of gingelly oil, which gives an excellent taste.

Note: Make sure you cook this kuzambu only with gingelly oil which has extraordinary taste and aroma and cannot be replaced by any other oil.

Thank you for visiting my blog, please come back again for more healthy recipes.

Other South Indian Kuzhambu varieties that might be of your interest...

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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3 comments:

  1. yummy...love the flavour...priya , those with names i got through mail , hence i posted as such .Other entries comes with the linky tool link itself.

    ReplyDelete
  2. Made and kept in the fridge, taken out and can be enjoyed everyday for my rice. Great fragrance and awesome to the last drop.

    ReplyDelete
  3. I can imagine the flavors!
    Thanks for linking this to my event..

    ReplyDelete

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