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Karuvepillai Kuzhambu (Curry leaves gravy)

Jul-04-2018
Vasuyavana
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Karuvepillai Kuzhambu (Curry leaves gravy) RECIPE

Its a simple superfood

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Soups
  • Side Dishes
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. To fry and grind
  2. 2 tbsp channa dal
  3. 1 tbsp pepper
  4. 1 tbsp jeera
  5. 1 tsp methi
  6. Curry leaves handful
  7. For gravy
  8. Tamarind lemon size
  9. Turmeric powder
  10. Salt
  11. To Temper
  12. Sesame oil
  13. Mustard
  14. Red chillies 3
  15. Hing

Instructions

  1. SOAK LEMON SIZE TAMARIND FOR 20 MINUTES AND EXTRACT PULP
  2. TAKE 2 TBSP CHANNA DAL
  3. 1 TSP METHI
  4. 1 TBSP JEERA
  5. 1 TBSP PEPPER
  6. ADD 1 TSP OIL
  7. SAUTE TILL DAL COLOR CHANGES TO GOLDEN AND TURN OFF FLAME
  8. ADD CURRY LEAVES
  9. CURRY LEAVES GETS FRIED IN THE HEAT
  10. COOL THE MIXTURE
  11. ADD TO BLENDER AND MAKE A FINE POWDER. SET ASIDE
  12. HEAT 3 TBSP SESAME OIL. ADD MUSTARD. ALLOW TO CRACK
  13. ADD 3 RED CHILLIES
  14. ADD 1/2 TSP HING
  15. ADD TAMARIND EXTRACT
  16. ADD 1/2 TSP TURMERIC POWDER
  17. ADD REQUIRED SALT
  18. MIX AND BOIL TAMARIND EXTRACT
  19. WHEN TAMARIND SYRUP BOILS, ADD CURRY LEAVES POWDER
  20. MIX WITHOUT LUMPS. BOIL FOR 10-15 MINUTES ON MEDIUM FLAME
  21. WHEN OIL SEPARATES, CURRY LEAVES GRAVY READY
  22. SERVE WITH CURD RICE

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Shikha Roy
Jul-05-2018
Shikha Roy   Jul-05-2018

Thanks for sharing this recipe.

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