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Chettinad style Karuveppillai Kuzhambu recipe – Curry leaves kulambu recipe – Veg Gravy Recipes – Kulambu recipe

At my grandma house we have curry leaves tree. Every day morning before we start the cooking there are few steps we do like preparing coconut grating, plucking curry leaves, look for any vegetables (yes only in the morning they decide what to do for rest of the day. Now days we have to plan for entire week ahead so that you can finish ur whole week shopping during weekend grocery shopping). The aroma of curry leaves we get from our grand ma house is really amazing. It has lot of fans around our mum’s house
Ingredients

 
For Masala
 
Tomatoes – 1/2 cup
Sambar powder – 1 teaspoon (if needed add more)
Coriander Powder – 1 teaspoon
Coconut – 2 tablespoon
Turmeric powder – 1/4 teaspoon
Salt to taste
Roasted Curry leaves – 1/4 cup
 
 
For Kuzhambu / Kulambu:
 
Small onion / Sambar onion / Shallots – 10
Garlic – 10 (Slice into thin pieces)
Gingerly oil – 3 tablespoon
Mustard seeds – 1/2 teaspoon
Urad dhal – 1 teaspoon
Hing / asafoetida – 1/4 teaspoon
Curry leaves – few
Cumin seeds – 1/2 teaspoon
Fenugreek seeds – few
Jaggery – 1/2 teaspoon
Tamarind Extract – 1.5 (thick)
Salt to taste

 

Method:
 
Wash and dry Curry leaves. Roast it in microwave till crispy or in dry pan

Grind All the ingredients under For Masala section. Keep it aside

Heat oil in a pan. Add mustard seeds let it pop. Add Urad dhal, Cumin seeds, hing and curry leaves. Fry till brown. Add garlic and small onion, Fry till transparent. Add Tamarind extract and 1/2 cup of water. Let it boil

Add grinded masala and let it boil further (at least 15 mins in low medium flame). Add jaggrey and let it boil for another 3-5 mins.

Switch it off and enjoy

 

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