Karuveppilai Kuzhambu Recipe, Spicy Curry Leaves Curry
Karuveppilai means Curry Leaves in Tamil. This Karuveppilai Kuzhambu recipe is a traditional cuisine from the Tamilian community in Southern India.
If there is one ingredient synonymous with South Indian cuisine, it is the curry leaf. This herb is a signature flavor from South India, and an essential ingredient in almost all recipes from southern india. Another popular name for curry leaves is sweet neem leaves. In other regions of India, people normally use these leaves for seasoning, but in Southern India, this herb is the main ingredient for many traditional recipes.
This karuveppilai kuzhambu recipe is a traditional spicy curry which is part of the main meal and is a classic combination when served with hot steamed rice. This also goes very well as a substitute to regular chutney for Idli or Dosa.
In Iyer households, there is no usage of Garlic or Onion. So if you want a satvik variation of this kuzhambu, simply omit garlic and onion from the recipe.
Curry Leaves, that quintessential aromatic ingredient, found in the Indian households have innumerable health and therapeutic benefits.
If you like south indian food, then you may check some more recipes here.
Karuveppilai Kuzhambu Recipe
Ingredients for the paste
- ½ tsp Sesame Oil
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 1 tbsp Whole Black Peppercorns
- 1 tsp Cumin Seeds
- ½ tsp Fenugreek Seeds
- 2 or 3 Nos Dry Red Chillies
- 3 cups Curry leaves, tightly packed
- 1 lime sized Tamarind, soaked in hot water.
- 1 cup Water
- 1 tbsp Sesame Oil
- ½ tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- ¼ tsp Asafoetida
- ½ tsp Turmeric Powder
- 5-6 cloves Garlic, chopped.
- 1 cup Shallots or Onions, chopped
- 1 cup Tomatoes, chopped
- 2 tsp Salt
- 1 tbsp Jaggery
Prepare the Paste
- In a Pan, heat sesame oil.
- Add Lentils, cumin seeds, pepper, fenugreek,pepper, red chilli and roast till Lentils turn pink.
- Add washed and dried curry leaves.
- Roast for a few more minutes till curry leaves turn slightly crisp.Turn off the flame. Let the roasted ingredients cool.
- Add them to a blender Jar.
- Add soaked tamarind.
- Add 1/2 cup of water and blend everything together.
- Make a smooth paste.
- Heat a Pan. Add a tbsp of Sesame oil.
- Add Mustard Seeds, fenugreek, asafoetida and turmeric powder
- When mustard splutters, add garlic and onion.
- Roast for a few minutes till onions turn soft.
- Add chopped tomatoes.
- Saute till tomatoes turn soft.
- Add the prepared paste.
- Add about 3 cups of Water.
- Add Salt.
- Add Jaggery.
- Stir everything and let it boil for 15 minutes till onions turn tender and the curry thickens.
- This curry can be stored upto a week. This tastes best with steamed rice and any curry.
- You can also serve this kuzhambu with Idli or Dosa as a chutney.
- If you add some extra oil and cook the curry for longer, it becomes thick and takes the form of Karuveppilai Thokku which can be used as a pickle.