Karuvepillai Kuzhambu (Curry leaves gravy) | How to make Karuvepillai Kuzhambu (Curry leaves gravy)

By Vasuyavana   |  4th Jul 2018  |  
5 from 1 review Rate It!
Karuvepillai Kuzhambu (Curry leaves gravy)by Vasuyavana
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

2

1

About Karuvepillai Kuzhambu (Curry leaves gravy) Recipe

Its a simple superfood

Karuvepillai Kuzhambu (Curry leaves gravy)

Ingredients to make Karuvepillai Kuzhambu (Curry leaves gravy)

  • To fry and grind
  • 2 tbsp channa dal
  • 1 tbsp pepper
  • 1 tbsp jeera
  • 1 tsp methi
  • curry leaves handful
  • For gravy
  • tamarind lemon size
  • turmeric powder
  • salt
  • To Temper
  • Sesame oil
  • mustard
  • Red chillies 3
  • hing

How to make Karuvepillai Kuzhambu (Curry leaves gravy)

  1. SOAK LEMON SIZE TAMARIND FOR 20 MINUTES AND EXTRACT PULP
  2. TAKE 2 TBSP CHANNA DAL
  3. 1 TSP METHI
  4. 1 TBSP JEERA
  5. 1 TBSP PEPPER
  6. ADD 1 TSP OIL
  7. SAUTE TILL DAL COLOR CHANGES TO GOLDEN AND TURN OFF FLAME
  8. ADD CURRY LEAVES
  9. CURRY LEAVES GETS FRIED IN THE HEAT
  10. COOL THE MIXTURE
  11. ADD TO BLENDER AND MAKE A FINE POWDER. SET ASIDE
  12. HEAT 3 TBSP SESAME OIL. ADD MUSTARD. ALLOW TO CRACK
  13. ADD 3 RED CHILLIES
  14. ADD 1/2 TSP HING
  15. ADD TAMARIND EXTRACT
  16. ADD 1/2 TSP TURMERIC POWDER
  17. ADD REQUIRED SALT
  18. MIX AND BOIL TAMARIND EXTRACT
  19. WHEN TAMARIND SYRUP BOILS, ADD CURRY LEAVES POWDER
  20. MIX WITHOUT LUMPS. BOIL FOR 10-15 MINUTES ON MEDIUM FLAME
  21. WHEN OIL SEPARATES, CURRY LEAVES GRAVY READY
  22. SERVE WITH CURD RICE

Reviews for Karuvepillai Kuzhambu (Curry leaves gravy) (1)

Shikha Roya year ago

Thanks for sharing this recipe.
Reply