Karuveppilai Kuzhambhu (Curry Leaves Sambhar)
I love the flavor of curry leaves but somehow i cannot eat it when it is raw or in its full form :( as i mentioned in my other blog posts like for
recipe i usually grind the curry leaves and include in the dish. My Grand ma and mom both force feed me because it has so much nutritional value and it helps so much for the hair go dark and thick :) No wonder i had longgg and nice hair only till i was staying with my mom :)
This is total awesome and full of curry leaves flavor. It can either be made into a paste by reducing the volume or like a kuzhambhu (gravy). When I was away from my home for college and work, my mom will make batches of
mix and this and so many podi (powder's) for instant meal :)
My Mother in law taught me this recipe !! It is very simple recipe. Grind into a sambhar paste and mix it to tamarind juice and bring it to boil until its quantity is reduced.
Preparation time: 10 mins
Cooking time 20 mins
Serves : 2
- Oil - 1 + 1 Tbsp
- black Mustard seeds - 1/2 tsp + 1/2 tsp
- Yellow Mustard seeds - 1/4 tsp
- Pepper corns - 12 - 15
- urad dal - 1 tsp
- chana dal - 1 tsp
- asafetida / hing - a generous pinch
- Red chilli - 3
- Curry leaves - a hand ful
- Tamarind extract - from a small lemon size tamarind dollop
- salt - to taste
- Curry leaves - to garnish
As i told earlier, its very simple, grind and boil :)
To Make Sambar (Spice) Paste:
In a tadka, add oil and heat it. Once it is smoking add mustard seeds, chana dal (Bengal gram), urad dal (Skinless broken black lentil), pepper corns, red chilli and saute for couple of minutes until all ingredients turn color finally add the bunch of curry leaves and saute until the curry leaves become nice and crispy, do not let them burn. Once it is all sauteed let it sit on the counter until it comes to room temperature.
To Make Kuzhambu (Curry):
In a heavy bottom pan, or a sauce pan heat oil. Once smoking add mustard seeds and wait for it to splutter and then add curry leaves.
To that add extracted tamarind pulp, Freshly prepared sambar paste, hing and salt then bring it to boil until all raw flavours are gone.
- If you feel the Kuzhambu is thin, add a tbsp of rice flour to make it thick. If you add it in the end let it boil for couple more minuted so that it is well dissolved in the kuzhambu.
- Note this the recipe for Milagu Kuzhambu too :) Just exclude the curry leaves while grinding, also increase the amount of pepper corns and decrease the red chilli. Pepper flavor and spice should be dominating rather than red chilli's.
- If you are willing to make this more often dry roast (Curry leaves, Urad dal, chana dal, red chilli, pepper corns) separately and make a fine powder out of it. Store it in a air tight container and add a tbsp of powder directly to the tamarind pulp and proceed as directed above.
Enjoy and Happy Cooking !!
Submitting this to the
!! This recipe is dedicated to all my gurus :)