Curry leaves are commonly used in everyday South Indian cooking for seasoning and many of us use to throw away this healthy leaves while eating. Curry leaves provide numerous health benefits to us including protection from heart disease and liver damage, maintaining blood sugar levels, preventing skin disease, improving hair growth and so on. After knowing the nutritional benefits of curry leaves, I never throw it away from my plate and started exploring recipes made with curry leaves and this Kuzhambu got my attention.
This Kuzhambu recipe sourced from a cook book and modified to suit our taste. It is a tasty tangy gravy with freshly ground spices and curry leaves which goes well with rice and best with Idli/Dosa. It is very easy to make and tastes the best next day ! We loved it and planning to make this tasty kuzhambu more often.
- Curry leaves - 1 cups tightly packed
- Tamirnad - lemon sized ball
- Small Onions - ¼ cup
- Garlic - 10 cloves
- Sambar Powder - 1 tsp
- Salt - as required
- Red Chillies - 5 nos
- Channa dal - 1 tsp
- Urad dal - 1 tsp
- Cumin Seeds - 1 tsp
- Hing - a generous pinch
- Oil - ½ tsp
- Gingelly oil- 2 tbsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - ¼ tsp
- Chop onions and garlic cloves lengthwise. Set aside.Take the curry leaves from the stem and wash it twice in running water. Heat a pan and dry roast the curry leaves until they turn crispy. Keep it aside.
- In the same pan, heat a tsp of oil and add the items given in the 'to roast and grind' table and fry them until they turn golden brown. Once it cools down, add the spices to the blender along with the roasted curry leaves. Grind everything together with little water to a fine paste.
- Soak lemon sized tamirnd in warm water and extract the juice. Add 2 cups of water to the extracted tamirnd juice along with sambar powder, curry leaves &spices paste(prepared in step 2), turmeric powder and salt. Mix it well to form a gravy and keep it ready.
- Heat oil in a pan and add the items to temper. Fry them until mustard seeds cracks. Add onions and garlic cloves and sauté them well for 5 minutes or until they turn brown.
- Once the onions becomes brown, add the tamirnd curry leaves spices paste in. Mix everything together. Add water if needed. Boil the kuzhambu in medium flame for some good 20 minutes or until done. Switch off the flame once the kuzhambu becomes thick in consistency and oil separated in the edges of the pan.
3. Soak lemon sized tamarind in warm water and extract the juice. Add 2 cups of water to the extracted tamarind juice along with sambar powder, curry leaves &spices paste(prepared in step 2), turmeric powder and salt. Mix it well to form a gravy and keep it ready.
2. Boil the Kuzhambu well until the raw smell of curry leaves completely leaves otherwise the kuzhambu may taste bitter.