Kariveppilai (Curry Leaves) Kuzhambu | How to make Kariveppilai (Curry Leaves) Kuzhambu

By Hema Shakthi  |  15th Jul 2016  |  
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  • Kariveppilai (Curry Leaves) Kuzhambu, How to make Kariveppilai (Curry Leaves) Kuzhambu
Kariveppilai (Curry Leaves) Kuzhambuby Hema Shakthi
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

15

0

About Kariveppilai (Curry Leaves) Kuzhambu Recipe

We use curry leaves in almost every dishes we make. In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties.

Kariveppilai (Curry Leaves) Kuzhambu, a deliciously finger licking recipe to treat your family and friends. This recipe of Kariveppilai (Curry Leaves) Kuzhambu by Hema Shakthi will definitely help you in its preparation. The Kariveppilai (Curry Leaves) Kuzhambu can be prepared within 10 minutes. The time taken for cooking Kariveppilai (Curry Leaves) Kuzhambu is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Kariveppilai (Curry Leaves) Kuzhambu step by step. The detailed explanation makes Kariveppilai (Curry Leaves) Kuzhambu so simple and easy that even beginners can try it out. The recipe for Kariveppilai (Curry Leaves) Kuzhambu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kariveppilai (Curry Leaves) Kuzhambu from BetterButter.

Kariveppilai (Curry Leaves) Kuzhambu

Ingredients to make Kariveppilai (Curry Leaves) Kuzhambu

  • Black pepper - 4 teaspoons
  • Red chillies - 10 to 12
  • Urad dhal - 2 teaspoons
  • tamarind - small lemon sized
  • asafoetida - ¼ teaspoon
  • mustard seeds - 1 teaspoon
  • Fresh curry leaves - 2 cups
  • salt - as needed or 1 teaspoon
  • Gingelly oil - 1 tablespoon

How to make Kariveppilai (Curry Leaves) Kuzhambu

  1. Fry Gingelly oil black pepper, red chillies, asafetida and ured dhal in 1 teaspoon of oil and add curry leaves at the end and fry for a second.
  2. When it is cooled, grind them nicely.
  3. Soak tamarind in 1 cup of warm water and extract tamarind water.
  4. Take oil in a pan and when it is hot add mustard seeds and asafoetida.
  5. Now add the tamarind water and the ground masala.
  6. Allow it to boil in low flame and remove from the fire when it becomes thick and oil oozes out.
  7. You can keep this Kulambu for a week or 10 days without refrigeration.
  8. You can serve with hot cooked rice and add more ghee or gingelly oil.

My Tip:

Always cook over low flame. This ensures the flavours are blended in a proper way.

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