Multi Purpose Curry Leaves/Karuveppilai Spice Past | How to make Multi Purpose Curry Leaves/Karuveppilai Spice Past

By Shyamala Kumar  |  4th Dec 2016  |  
4.5 from 2 reviews Rate It!
  • Multi Purpose Curry Leaves/Karuveppilai Spice Past, How to make Multi Purpose Curry Leaves/Karuveppilai Spice Past
Multi Purpose Curry Leaves/Karuveppilai Spice Pastby Shyamala Kumar
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

25

2

About Multi Purpose Curry Leaves/Karuveppilai Spice Past Recipe

Curry Leaves/Karuveppilai Spice Paste is a basic recipe for preparing various instant but authentic South Indian delicacies in a jiffy... This flavourful, spicy, tangy paste is very handy to prepare sambhar, rasam, kootu and rice varieties quickly and easily without compromising the authentic taste. I have given the brief descriptions on how to go about with this basic recipe at the end.

Multi Purpose Curry Leaves/Karuveppilai Spice Past is delicious and authentic dish. Multi Purpose Curry Leaves/Karuveppilai Spice Past by Shyamala Kumar is a great option when you want something interesting to eat at home. Restaurant style Multi Purpose Curry Leaves/Karuveppilai Spice Past is liked by most people . The preparation time of this recipe is 15 minutes and it takes 20 minutes to cook it properly. Multi Purpose Curry Leaves/Karuveppilai Spice Past 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 Multi Purpose Curry Leaves/Karuveppilai Spice Past. Multi Purpose Curry Leaves/Karuveppilai Spice Past is an amazing dish which is perfectly appropriate for any occasion. Multi Purpose Curry Leaves/Karuveppilai Spice Past 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 Multi Purpose Curry Leaves/Karuveppilai Spice Past at your home.

Multi Purpose Curry Leaves/Karuveppilai Spice Past

Ingredients to make Multi Purpose Curry Leaves/Karuveppilai Spice Past

  • curry leaves/Karuveppilai - 1 cup
  • Imli - big lemon sized
  • jaggery/Gud - small gooseberry sized
  • salt to taste
  • haldi - 1/2 tsp
  • til/Sesame Oil- 3 tbspn + 1 tbspn
  • Desi ghee- 2 tsp
  • For masala Paste:
  • Dhaniya Seeds- 2 tbspn, heaped
  • Thuvar Dhal - 1 tbspn, leveled
  • Channa Dhal - 1 1/2 tbspn, leveled
  • Urad Dhal - 1/2 tbspn, leveled
  • jeera- 1 1/2 tsp
  • Black pepper- 1 tsp
  • red chilly - 3 or 4
  • For Tadka:
  • Mustard Seeds, Urad Dhal, jeera - 1/4 tsp each
  • hing/Asofoetida - 1/2 tsp
  • curry leaves - 5 or 6

How to make Multi Purpose Curry Leaves/Karuveppilai Spice Past

  1. Wash and pat dry curry leaves. Soak Imli in a cup of warm water for 15 mins. Extract the thick pulp from the soaked imli. Keep it aside.
  2. Dry roast one by one all the ingredients given for masala paste till nice aroma emits.
  3. Grind the roasted ingredients along with curry leaves into a thick fine paste.
  4. In a heavy bottomed vessel, heat 3 tbsp of sesame oil, add mustard seeds. When it splutters, add the remaining ingredients given for tadka. Saute till the dhals turns golden in colour.
  5. Add Imli water, haldi, jaggery, salt and bring it to boil.
  6. Add the ground paste and mix well. Lower the flame and let it simmer till it thickens.
  7. Keep stirring periodically till it forms a thick paste without getting burnt.
  8. Add a tbsp of sesame oil and 2 tsp of desi ghee. Mix well and switch off the flame.
  9. Let it cool and store it in a clean, dry container.
  10. This paste stays good for about 1 week in room temperature and almost 2 months when refrigerated.
  11. Here is the chart, describing on how to go about with this basic recipe -
  12. A. For Venthaya Kuzhlambu/Methi Sambhar - In a kadai, heat til oil(1 tsp). Fry 1/2 methi seeds, saute 1/4 cup of chopped onions. Add 2 tbsp of Karuveppilai Spice Paste and 1 cup of water. Mix well. Let it boil for a min. Remove from flame.
  13. B. Kaatta Pulusu/Vatral Kuzhlambu - In a kadai, heat til oil (1 tsp). Fry a tsp of sundried manathakkali (black night shade berry). Add 2 tbspn of Karuveppilai Spice Paste and 1 cup of water.
  14. B Contd..Add grounded paste of grated coconut (1 tbsp) and 1/2 tsp of rice flour. Mix well and let it boil for a min. Remove from flame and serve hot with cooked rice.
  15. C. Karuveppilai Kuzhlambu/Curry Leaves Sambhar - In a kadai, heat sesame oil(1 tsp). Add chopped ginger, garlic, green chilly and saute. Add 2 tbsp of Karuveppilai Spice Paste and 1 cup of water.
  16. C Contd..Add 2 tbsp of cooked and mashed thuvar dhal. Mix well and let it boil for a min. Remove from flame and serve hot with cooked rice.
  17. D. Karuveppilai Poondu Rasam/ Curry Leaves Garlic Rasam - Peel and cook a handful of garlic cloves with a pinch of haldi. Mix 2 tbspn of Karuveppilai Spice Paste and 1 cup of water. Add cooked garlic cloves.
  18. D Contd...Mix well and let it boil for a min. Give tadka with a tsp of desi ghee, a pinch of rai and hing.
  19. E. Karuveppilai Thakkali Rasam/ Curry Leaves Tomato Rasam - Mix 2 tbspn of Karuveppilai Spice Paste and 1 cup of water. Add finely chopped tomato (1 no) and bring it to boil.
  20. E Contd..Give tadka with a tsp of desi ghee, a pinch of rai and hing. Add finely chopped fresh dhaniya and serve hot with cooked rice.
  21. F. Karuveppilai Masala Rice/ Curry Leaves Masala Rice- Saute chopped onion, carrot, beans and green peas. Add 2 tbsp of Karuveppilai Spice Paste and 2 cups of cooked steaming hot rice and the required amount of salt.
  22. F Contd...Mix well. Garnish with fresh dhaniya leaves.
  23. G. Poritha Kootu/Pitla - Saute any vegetable (cubed) like brinjal, lady's finger, potato or beans. You can use mixed veggies also. Add 2 tbsp of Karuveppilai Spice Paste and 1 cup of water. Add 2 tbsp of cooked and mashed thuvar dhal.
  24. G Contd...Mix well and let it boil for a min. Give tadka with a tsp of til oil, a pinch of rai, hing and a tbspn of grated coconut. Serve hot with cooked rice.

My Tip:

In addition to these dishes, you can also prepare any kind of kootu, sambhar varieties with any veggies like onion, garlic, capsicum, keerai, pepper rasam, kalyana rasam, milagu kuzhlambu and more.

Reviews for Multi Purpose Curry Leaves/Karuveppilai Spice Past (2)

Zeenath Amaanullah2 years ago

Awesome one dear..:blush:
Reply

Madhuchanda Sharma2 years ago

very authentic recipe!
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