Name: Karuveppilai Kozhambu (Curry Leaves - Kadi Patha delight) recipe by Janaki Ramanan at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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