Name: Kariveppilai (Curry Leaves) Kuzhambu recipe by Hema Shakthi at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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.
When it is cooled, grind them nicely.
Soak tamarind in 1 cup of warm water and extract tamarind water.
Take oil in a pan and when it is hot add mustard seeds and asafoetida.
Now add the tamarind water and the ground masala.
Allow it to boil in low flame and remove from the fire when it becomes thick and oil oozes out.
You can keep this Kulambu for a week or 10 days without refrigeration.
You can serve with hot cooked rice and add more ghee or gingelly oil.

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