Instant Karuveppilai Kuzhambu

Instant Karuveppilai Kuzhambu is one super quick South Indian rice accompaniment that is prepared with Karuveppilai Podi. Kuzhambu is perfect for busy morning and great bachelor friendly recipe. Curry leaves kulambu goes well with rice, tiffin variety, curd rice etc.

As I have mentioned many times rice is must in our home for lunch. Deciding one South Indian Kuzhambu variety for everyday meal is one of biggest concern. Most of the time I decide menu based on the veggies I have in the fridge.Usually one day will be variety rice day. Remaining days will be some kulambu/ podi/rasam / thogayal with dry curry. Whenever hubby has team lunch it is just me and my son I prefer to keep it simple. If my son has his lunch in school it is just for me. In those days I wanted to keep it super quick.

Recently Amma sent a courier with all homemade Podi. I love Podi varieties. Be it mixing it with rice or having it as a side for tiffin, Podi will be frequently present on my plate. With a fresh batch of Thengai and Karuveppilai Podi I couldn’t stop myself from using it often.

You would have seen Thengai Podi in my Beans Thengai Podi curry recipe. I have two more interesting recipes with Thengai Podi coming soon in TMF. Coming back to my karuveppilai Podi, recently when I wanted to cook for lunch for me. I decided to go with Podi sadam. Morning when I was talking to Amma she told that she made Karuveppilai Kuzhambu for lunch. I was so tempted to make, but since it is for one lazy me had second thoughts. Amma got my mind voice and told to add tamarind extract to the Karuveppilai Podi she sent; boil it and do kuzhambu. It sounded so simple for me so I couldn’t stop myself from doing it.

If you are interested for some tasty South Indian kuzhambu varieties in TMF,

Kuzhambu varieties  with tamarind

Kuzhambu varieties without tamarind 

I immediately tried and loved the the kuzhambu. Though it is not made it from scratch the flavors of curry leaves dominated the kuzhambu and being the big fan of curry leaves flavour, I loved it. Yeah I am one among the few who never discard the curry leaves on my plate.

Karuveppilai Kuzhambu is a instant modified version of Milagu kuzhambu. Here I didn’t add garlic so the curry leaves flavor predominant the taste. Since Podi is used for the preparation, the recipe can be made in no time compared the usual procedure 

Lazy me opted for pulsing the tamarind extract with Podi. If you are concerned about cleaning the mixie surface and don’t mind stirring well you can combine everything together in the pan and skip washing one more vessel. 

Podi always comes handy check Beans Thengai Podi usili for beans poriya with Thengai Podi. 

Instant Karuveppilai Kuzhambu

Instant Karuveppilai Kuzhambu is one super quick South Indian rice accompaniment this is prepared with Karuveppilai Podi. Kuzhambu is perfect for busy morning and great bachelor friendly recipe. Curry leaves kulambu goes well with rice, tiffin variety, curd rice etc.

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Course: Kuzhambu

Cuisine: Indian

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Author: Vidya Srinivasan

Ingredients

• Karuveppilai Podi - 2 tablespoon
• Tamarind water - 1/3 cup
• Water - 1 cup
• Hing - generous pinch
• Salt - as needed
• Jaggery - 1/2 teaspoon
• Sesame oil - 2 teaspoon
• Curry leaves - few

Instructions

• Add curry leaves powder and 1/3 cup tamarind water and pulse once
• Add 1 teaspoon of oil to the pan and when the oil is hot add curry leaves
• Add Karuveppilai Podi - tamarind water, 1/2 cup of water mix well and cook for 5 minutes
• Add remaining water and cook for another 5 minutes
• Add hing and jaggery cook for 2-3 minute or till the raw smell goes off; switch off and serve

Video

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Notes

1.  Kuzhambu thickens over time adjust the water accordingly
2.  Kuzhambu stays good for 2-3 days like another puli kuzhambu tastes good after a day
3.  If you are using store ground tamarind extract use 1/2 teaspoon and combine with water
4.  Karuveppilai Podi already has salt so add little salt only for the kuzhambu
5.  Mustard seeds and fenugreek can be tempered and added to the kuzhambu
6. If the tamarind takes longer time to cook add extra water. Old tamarind might be strobe adjust the quantity accordingly
7. Pulsing the tamarind and podi might make the mixie surface mess. Skip this step and combine the podi and tamarind extract in the pan

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Ingredients:

Karuveppilai Podi - 2 tablespoon

Tamarind water - 1/3 cup

Water - 1 cup

Hing - generous pinch

Salt - as needed

Jaggery - 1/2 teaspoon

Sesame oil - 2 teaspoon

Curry leaves - few

How to make instant karuveppilai Kuzhambu with step by step pictures :

• Add curry leaves powder and 1/3 cup tamarind water and pulse once
• Add 1 teaspoon of oil to the pan and when the oil is hot add curry leaves
• Add Karuveppilai Podi - tamarind water, 1/2 cup of water; mix well and cook for 5 minutes
• Add remaining water and cook for another 5 minutes

• Add hing, remaining  oil and jaggery cook for 2-3 minute or till the raw smell goes off; switch off and serve 

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