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Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy | How to make Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy

By Priya Mani  |  25th Nov 2016  |  
★★★★★
★★★★★
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  • Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy, How to make Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy
Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravyby Priya Mani
  • Prep Time

    15

    mins
  • Cook Time

    35

    mins
  • Serves

    5

    People

208

1

About Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy Recipe

Curry leaves and garlic gravy / pundu karuvepillaai kozhambu for the awesome rainy day with hot steamed rice with papad

Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy is delicious and authentic dish. Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy by Priya Mani is a great option when you want something interesting to eat at home. Restaurant style Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy is liked by most people . The preparation time of this recipe is 15 minutes and it takes 35 minutes to cook it properly. Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy. Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy is an amazing dish which is perfectly appropriate for any occasion. Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy at your home.

Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy

Ingredients to make Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy

  • curry leaves/Karuveppilai - 1 cup
  • garlic - 2 big full pods
  • tomato - 1 big or 2 small
  • tamarind - 1 lemon size soaked in water and take out the pulp
  • onion - 1 big finely chopped
  • turmeric Powder - 1/4 Tsp
  • coriander powder - 2 tsp
  • red chilly powder - 2 1/2tsp
  • Ginger-garlic paste - 1 tsp
  • jaggery grated - 3/4 tsp ( optional)
  • Gingelly oil - 3 tbs
  • salt - to taste
  • For Tempering :
  • mustard seeds - 1 tsp
  • fenugreek seeds - 1/2 tsp
  • urad dal - 1/2 tsp
  • Whole red chillies - 2
  • curry leaves - 2 strings
  • hing 1/2 tsp

How to make Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy

  1. Heat 1 tsp oil and add curry leaves. Fry for 2-3 minutes until crispy .
  2. In a blender add the curry leaves and tomato make them into puree.
  3. Soak the tamarind in a cup of water and extract the pulp. Keep aside.
  4. Heat ginger oil in a pan or kadai and add the mustard seeds,
  5. When it pops, add urad dal, fenugreek seeds red chillies and curry leaves.
  6. Fry for few seconds. Add hing . Add onions and fry till soft .
  7. Now add the ginger-garlic paste and fry for 2 minutes.
  8. Now add the crushed garlic.
  9. Now fry them until garlic gets golden colour.
  10. Now add the curry leaves tomato puree, and tamarind extract.
  11. Add turmeric powder, coriander powder, red chilly powder, salt and mix well.
  12. Allow to boil for a while
  13. Once it starts boiling, close the lid and cook until you get a semi-thick consistency.
  14. Stir in between to avoid burning. cook until the oil separates from the gravy.
  15. Serve hot with steamed rice, idly , dosa , uttapam.
  16. Best with rice with a dash of gingerly oil and with papad .

My Tip:

Use Gingerly oil and jaggery

Reviews for Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy (1)

Sukhmani Bedi2 years ago

★★★★★
★★★★★
Yum excellent dish
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The authentic recipe of Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy is prepared and provided by Priya Mani. Better Butter does not take any responsibility for any duplicity or plagiarism.