Curry leaves Kuzhambu Recipe Tamilnadu Style|KaruveppilaiKuzhambu(without Coconut)| Kuzhambu Recipes
South Indian style tamirnd gravy with curry leaves and freshly ground spices
Calories:
Ingredients
- Curry leaves - 1 cups tightly packed
- Tamirnad - lemon sized ball
- Small Onions - ¼ cup
- Garlic - 10 cloves
- Sambar Powder - 1 tsp
- Salt - as required
To Roast and Grind
- Red Chillies - 5 nos
- Channa dal - 1 tsp
- Urad dal - 1 tsp
- Cumin Seeds - 1 tsp
- Hing - a generous pinch
- Oil - ½ tsp
To Temper
- Gingelly oil- 2 tbsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - ¼ tsp
Instructions
Preparation
- 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 teaspoon 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.
Method
- 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.
Nutrition
Serving: 4g