Karuvepillai kuzhambu is a very tasty and simple dish to make in a jiffy. It requires no fancy ingredients and contains many health benefits. Curry leaves has enormous medicinal benefits and this is an easy and tasty way to include it in our diet. This kuzhambu can be prepared like puli karaisal and can be refrigerated for a month. Today I am adding shallots and garlic to enhance the taste. It is purely optional and you can omit adding it if you are going to store it for months.
I have prepared fresh masala for this kuzhambu. If you are in a hurry, use sambar powder instead of that. Try to use sesame oil than regular refined oil. This kuzhambu looks blackish green and leave it aside for 2 to 3 hours to enjoy its actual taste. It is an opt food during travel. It can be enjoyed with hot rice along with ghee and also can be served as a side for idly/dosa/chapati.
Let’s start making it!
- Heat sesame oil and dry roast all the ingredients listed under "to roast and grind" till golden.
- Cool down and grind everthing to a fine paste adding enough water.
- Heat a pan with oil and once hot, add fenugreek and asafoetida.
- Add shallots and garlic and fry till translucent.
- Now add the ground curry leaves paste and mix well to combine.
- Add the tamarind extract and water based upon the kuzhambu consistency.
- Add salt and allow the kuzhambu to boil for 15 to 20 minutes or until it becomes thick and oozes out oil.
- Finnaly add jaggery and switch off the flame.
- Healthy curry leaves kuzhambu is ready to be served.
Get ready with the ingredients.
For the masala, heat sesame oil and roast channa dal, cumin seeds, peppercorns, urad dal, coriander seeds, dry red chilies and garlic till golden. Set aside.
In the same pan, heat some more sesame oil and roast the curry leaves till crisp.
Transfer everything to a mixie jar and grind everything to a fine paste adding required water.
Soak a lemon sized tamarind and extract the juice and discard the pulp. Set aside.
Niw, heat a tbsp of sesame oil and once hot, add fenugreek seeds and asafoetida.
Followed by shallots and garlic. Fry till they turn translucent.
Now add the ground masala paste and mix well to combine.
Add in the tamarind extract and required water based upon the kuzhambu consistency you want.
Add salt to taste. Cook for 15-20 minutes till the kuzhambu becomes thick and oozes out oil.
Finally add a small piece of jaggery and mix it well.
Tasty curry leaves kizhambu is ready to be served!