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