VIDEO
STEP BY STEP KARUVEPPILAI KUZHAMBU:
INGREDIENTS:
Curry leaves - 2 cups
Onion - 1 cup
Garlic - 2 pods
Turmeric powder - 1/4 tsp
Tamarind - small lemon sized
Salt - to taste
Gingelly oil - 1/4 cup
Water - 1 - 2 cups
TO ROAST & GRIND:
Channa dal - 1 tbsp
Coriander seeds - 1 tbsp
Black Pepper - 1 tsp
Red chilli - 8 -10
Cumin seeds - 1 tsp
TO TEMPER:
Gingelly oil - 1/4 cup
Mustard seeds - 1 tsp
Asafoetida - 1/4 tsp
HOW TO MAKE:
Wash curry leaves and keep aside. Dry roast all the ingredients except cumin seeds as it get roast fast.
In a blender add roasted ingredients along with curry leaves and tamarind. Make a fine paste by adding little water. Heat oil in a kadai splutter mustard seeds add asafoetida.
Add chopped onion, chopped garlic and needed salt. Mix well and cook until onion translucent. Add turmeric powder and cook for 2 more minutes. Add ground curry leaves paste and 2 cups of water or for needed consistency. (Consistency should be thicker so add accordingly)
Mix well and bring to boil. Stir often to avoid the gravy sticking in the bottom. Cook until oil separates. Slowly can see the oil leaves the kadai. Stir and cook 2 more minutes.
When it reach the perfect consistency add roasted fenugreek powder. Mix well cook for 3 to 4 minutes and turn off the stove.
Karuveppilai Kuzhaambu is ready to serve. Serve with hot rice, topping with gingelly oil along with kootu ЁЯШЛ
TIPS:
Curry leaves can be roasted before grinding but I wanted a fresh flavor hence did not roast.
Roasting cumin seeds along with other ingredients not right as it get roast fast. May result smoky flavor.
Coconut can be added while grinding.
Without coconut this kuzhambu stays long for couple of weeks in the fridge.
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