Karvepilai kuzhambu | How to make Karvepilai kuzhambu

By Vimala Sethuraman  |  5th Jul 2016  |  
5.0 from 1 review Rate It!
  • Karvepilai kuzhambu, How to make Karvepilai kuzhambu
Karvepilai kuzhambuby Vimala Sethuraman
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

29

1





About Karvepilai kuzhambu

A very easy to make very essential dish mixed with rice and served for ladies after child birth from 3rd day with ghee or til oil.

Karvepilai kuzhambu is a delicious dish which is liked by people of all age groups. Karvepilai kuzhambu by Vimala Sethuraman has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Karvepilai kuzhambu at many restaurants and you can also prepare this at home. This authentic and mouthwatering Karvepilai kuzhambu takes 5 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Karvepilai kuzhambu is a good option for you. The flavour of Karvepilai kuzhambu is tempting and you will enjoy each bite of this. Try this Karvepilai kuzhambu on weekends and impress your family and friends. You can comment and rate the Karvepilai kuzhambu recipe on the page below.

Karvepilai kuzhambu

Ingredients to make Karvepilai kuzhambu

  • Fresh curry leaves washed and destalked 1 cup
  • 3 tsp black pepper
  • 1tsp coriander seeds
  • 1tsp rice
  • 1/2tsp jeera and 1/2inch ginger
  • Salt to taste mustard seed and 1/4cup til/saseme oil
  • Tamarind 1lime size

How to make Karvepilai kuzhambu

  1. Take a kadai , pour 1 teaspoon till oil and saute curry leaf , pepper and rice for a few minutes. Let cool and make into a dry powder with ginger and jeera, set this powder aside Take the balance oil in the kadai add mustard seed. When it splutters pour the tamarind juice (extracted and well filtered), add 1/2tsp haldi and the salt. Let it boil for 5 to7mins to get rid of the raw smell.
  2. Now add the curry leaf powder into the tamarind water and stir well. Allow this to thicken over low flame, keep stirring at short intervals , the oil will start floating on top then the procedure is done Cool and store in an airtight container. Can be preserved for 7to10 days.
  3. Substitute curry leaf with more of black pepper and it becomes milagu kuzhambu.

My Tip:

Serve with roasted mw pappad and any veg.

Reviews for Karvepilai kuzhambu (1)

Vaishali Trivedia year ago

Actually heard of this for first time. we gujjus say k tamarind is to be avoided after delivery.:thumbsup:
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