Karuvepilai Poondu Kuzhambu (Curry Leaves, Garlic Kuzhambu)

Curry leaves which is mostly used for seasoning and garnishing in most of the tamilnadu recipes, is the main ingredient for this recipe. Curry leaves is very good for health and also is used as herb in ayurvedic medicine. Garlic on the other hand is known well to help preventing heart disease and cancer. This recipe is made with these two great ingredients and goes well with rice, idli or dosa.

Curry Leaves - 2 cups
Garlic - 25 pods
Onion - 1 finely chopped
tomato - 1 finely chopped

Tamarind juice- 1 cup
Red Chilli powder - 1 tablespoon
Coriander powder - 2 tablespoon
Turmeric powder - 2 teaspoon
Red chillies - 4
Mustard seeds - 2 teaspoon
Methi seeds - 2 teaspoon
Cumin seeds - 2 teaspoon
Salt - to taste

1. Heat 100ml of oil in a pan, fry curry leaves and remove it from oil.
2. Fry 10 pods of garlic in the same oil till it turns golden brown and remove from oil.
3. Grind the curry leaves along with garlic into a fine paste.
4. Heat 3 tablespoons of oil and when it is heated, add mustard seeds and when it splutters, add red chillies, methi and cumin seeds and fry well.
5. Add onions and saute it to golden brown and add remaining garlic and tomatoes.
6. Saute it well and add turmeric powder, red chilli powder, coriander powder and mix it well.
7. Add the tamarind juice and bring it to boil.
8. After 5 minutes, add the ground paste and mix it well and cook well for next 15 to 20 minutes.
9. Garnish with coriander leaves.

- If you wish to use less oil, fry curry leaves in a dry pan without using oil.

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