Karuveppilai kuzhambu is very tasty and healthy,easy to make too!! Just like this kuzhambu,only ground curry leaves make the difference. This can be made in bulk and keep refrigerated and use for a week. Tastes great as it gets old ;)
Karupveppilai kuzhambu recipe
Recipe Cuisine:Indian | Recipe Category:Lunch Prep Time: 15 mins | Cook time: 25 mins | Serves: 4
1 small lemon sized
1/2 cup,tightly packed
1 1/2 tblsp
5-7 nos.Finely chopped
Gingely oil/cooking oil
Urad dal/ulutham aruppu
Toor dal/Thuvaram paruppu
Wash curry leaves and grind it with little water to a smooth paste.
Extract tamaring juice from tamarind.Heat kadai with oil and add all the tempering items in order and fry till golden colour.Add the finely chopped onion and garlic and fry till golden brown.
Add the tamarind extract,ground curry leaves,turmeric,salt,sambhar powder(replace with red chilli and dhaniya powder if u dont have home made sambhar powder).
Add enough water and boil till oil separates and floats on the top.Add jaggery and pepper powder lastly and give a boil.
The kuzhambu have to boil for atleast 15 minutes,till the raw smell of curry leaves goes off,so add enough water.
If ur kuzhambu has a green smell of the curry leaves then tamarind u have used must have been less,so the tamarind and the curry leaves paste should be in correct ratio.
Tastes best the next day
Mix with rice and ghee/sesame oil and enjoy!!Tastes best with Idly dosa also and will not get spoiled soon ,so ideal for travelling!!