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Karuvepillaai Pundu Kozhambu / Curry leaves and Garlic Gravy

Nov-25-2016
Priya Mani
15 minutes
Prep Time
35 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Simmering
  • Blending
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. Curry leaves/Karuveppilai - 1 cup
  2. garlic - 2 big full pods
  3. tomato - 1 big or 2 small
  4. tamarind - 1 lemon size soaked in water and take out the pulp
  5. onion - 1 big finely chopped
  6. turmeric Powder - 1/4 Tsp
  7. coriander powder - 2 tsp
  8. Red chilly powder - 2 1/2tsp
  9. Ginger-garlic paste - 1 tsp
  10. jaggery grated - 3/4 tsp ( optional)
  11. Gingelly oil - 3 tbs
  12. salt - to taste
  13. For Tempering :
  14. Mustard seeds - 1 tsp
  15. Fenugreek seeds - 1/2 tsp
  16. Urad dal - 1/2 tsp
  17. Whole red chillies - 2
  18. Curry leaves - 2 strings
  19. hing 1/2 tsp

Instructions

  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 .

Reviews (1)  

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Sukhmani Bedi
Nov-25-2016
Sukhmani Bedi   Nov-25-2016

Yum excellent dish

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