Recipe : How To Make The Fresh Karuveppillai Kuzhambu | Curry Leaves Curry Prep Time: 5 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Curry Serves: 4 persons

Ingredients :

Curry Leaves - One handfull Garlic -12 cloves Dry Red Chilli - 5 no Coriander Seeds - 1 tbsp Pepper - 1/2 tsp Cumin Seeds - 1 tsp Tamarind Water - 1 cup (1 and 1" ball size) Turmeric Powder - 1/4 tsp Asafoetidsa - 1/4 tsp Water - 1/2 cup Gingelly Oil \ Ghee - 2 to 3 tbsp Salt to Taste.

Method :

Steps To Make The Curry Leaves Masala Paste : Dry roast the dry red chilli , coriander seeds, pepper and cumin seeds in a hot kadai and set aside to cool. (Image 1) Similarly dry roast the curry leaves and allow to cool. (Image 2) Once cooled, grind the red chilli, coriander seeds, pepper and cumin seeds into powder. (Image 3 and 4) Add in the curry leaves and grind into fine paste with required water. (Image 5 and 6)

Steps To Make The Karuveppillai Kuzhambu \ Curry Leaves Curry : Heat oil in a kadhai \ curry utensil, temper the mustard seeds, urad dal and asafoetida, after splutter add the garlic and saute for few seconds. (Image 7) Add in the prepared curry leaves paste and saute for about half a minute. (Image 8) Then pour the tamarind water, bring to boil and cook for about 10mins over simmer or till the oil separate from the curry and float around the surface. (Image 10) Ready to serve.

Serving Suggestion : Serve hot with White Rice and Green Poriyal. Other : Greens Recipe

Author: Kalai's Cooking Recipes