Karvepillai Kuzhambu ( Curry leaf Kuzhambu )

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A spicy and tangy kuzhambu (gravy) made with curry leaves, which can be served with rice. This is a delicious kuzhambu that has the added benefit of acting as a remedy for cold/cough. I got this wonderful recipe from my mother in law. Another advantage of this kuzhambu is it will last for at least 2-3 days.

Ingredients

  • To be ground into a paste
    • Urad dal – 2 tbsp
    • Cumin seeds – 2 tbsp
    • Black pepper – 2 tbsp
    • 2 sprigs of curry leaves
    • Red chillies – 2
  • Tamarind paste – 1 tbsp or tamarind, lime sized soaked in water
  • Oil or ghee – 2 tsp
  • Salt, to taste
  • For tempering:
    • Mustard seeds – 1 tsp
    • Chana dal – 1 tsp
    • Black Pepper – A few

Method:

  • Heat one tsp of ghee in a pan and roast all the ingredients to be ground into a paste

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  • Make a fine paste using water as needed

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  • Heat 2 1/2 cups water and add the tamarind paste and salt. If using tamarind soaked in water, just heat the tamarind water and add the salt. I used the same pan used for roasting, so that the kuzhambu has the flavor of ghee
  • Once the water comes to a boil add the ground paste and mix well

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  • Simmer the kuzhambu for at least 10 minutes till it thickens
  • Heat oil and add the mustard seeds. Once they splutter add the chana dal and pepper.

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  • Add the tempering to the kuzhambu

Enjoy the kuzhambu with rice 😊

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