Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) | How to make Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight)

By Janaki Ramanan  |  4th Dec 2016  |  
5.0 from 2 reviews Rate It!
  • Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight), How to make Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight)
Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight)by Janaki Ramanan
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

39

2





About Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) Recipe

This is a traditional dish which is highly nutritious and strengthens our immunity too. My mother used to make this and we love this dish. Curry leaves are highly nutritious rich in Fiber, minerals, B vitamins. It is highly rich in calcium.

Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) is just mouth-watering. This amazing recipe is provided by Janaki Ramanan. Be it kids or adults, no one can resist this delicious dish. How to make Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) is a question which arises in people's mind quite often. So, this simple step by step Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) recipe by Janaki Ramanan. Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) can even be tried by beginners. A few secret ingredients in Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) just makes it the way it is served in restaurants. Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight).

Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight)

Ingredients to make Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight)

  • Thoor Dhal - 2 Spoons
  • Black pepper - 2 spoons
  • methi Seeds - 1/2 spoon
  • red chilli - 2 Nos.
  • curry leaves - one full cup (packed)
  • tamarind - small ball (small lemon size)
  • Cooking oil (Preferably Gingely oil) 3 spoons
  • Salt and asafoetida (Hinge) - Required amount
  • mustard seeds
  • tamarind powder - 1/4 spoon

How to make Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight)

  1. Soak Tamarind in 1/4 cup of water
  2. Fry the ingredients 1 - 4 (without oil)
  3. Grind the ingredients 1-6 into a fine paste
  4. Heat the oil in the pan. Season with mustard seeds
  5. After the mustard seeds crack, pour the ground paste
  6. Add tamarind powder, Hing , salt. Mix well
  7. Cook for 10 minutes
  8. When it is fully cooked, the oil will float over the paste, which is an indicator that the kuzhambu is cooked well.

My Tip:

This kuzhambu can be mixed with rice and can be served with 1. Parupp usili 2. Amla raitha or 3. Potato curry. This kuzhambu can be stored for 3 - 4 days. It is always better to use 1. Compound Hinge than powder hinge for more flavour and taste 2. Rock salt than table salt as rock salt will have more micro minerals which are essential

Reviews for Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) (2)

Ayesha Sayyed6 months ago

Reply

Shiva Pandea year ago

Amazing!
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