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Before you jump to Kariveppalai Kuzhambu recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to kariveppalai kuzhambu recipe. You can cook kariveppalai kuzhambu using 19 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Kariveppalai Kuzhambu:
- Use to taste salt
- Take 200 ml tamarind water soaked (see note)
- Get water 100 ml
- Take 4 tbsps sesame seed oil
- Prepare 1 asafoetida compounded pellet
- You need 1 tsp mustard seeds
- You need 1 tsp channa dal
- Take 1 tsp urad dal white
- Get 1 tsp fenugreek seeds
- Get 3 chillies dried red
- Get 1 tsp berries manathakkali or Dried sun (optional)
- Use 1 tsp turkey berry sundakai or dried (optional)
- You need 1 tsp sesame oil
- Provide 2 tsps channa dal
- Provide 2 tsps urad dal white
- Provide 1 tsp black peppercorns
- Take 1 tsp coriander seeds
- Use 4 chillies dried red
- You need 200 grams curry leaves fresh
Steps to make Kariveppalai Kuzhambu:
- Firstly de-stem the curry leaves and wash them in water thoroughly. Spread a cloth, big enough to take the curry leaves, pat dry them and set this aside.
- Take a kadaai / wok, on medium heat, add a tsp of sesame oil and saute all the ingredients mentioned under "roasting and grinding". Saute them in medium heat until aromatic. Transfer this to a blender jar, cool it for about 10 minutes and grind it to a fine powder.
- In the same kadaai / wok, on medium heat, add 4 tbsps of sesame oil, let it heat up. Once the oil is hot add compounded asafoetida and other ingredients mentioned under "tempering". Saute them well.
- Now reduce the heat and add tamarind extract. Do this carefully because when you add any liquid on hot oil it will sizzle and splutter on you, make sure the heat is in simmer while you add the tamarind extract. Add another 100 ml of water.
- Stir this well, add required amount of sea salt and allow this to boil until the raw smell of the tamarind leaves. This is an important step, this decides the taste of the kuzhambu. Let it boil vigorously for about 7-9 minutes on medium heat.
- Once the raw smell leaves, add the prepared powder and mix.
- Allow this to boil for about 3 minutes and take it off the heat. Serve it hot with plain rice.
It has so many health benefits. My grandma says it is very good for the hair growth. Spicy, tangy Karuveppilai Kuzhambu made entirely with curry leaves is as tasty as it is healthy. Curry Leaves a.k.a Karuveppilai are used as condiment and flavoring agent in pretty much anything. Karuveppilai poondu kuzhambu recipe is a South Indian style spicy and tangy gravy using curry leaves and garlic.
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