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karuveppilai kuzhambu

curry leaves kulambu
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Ingredients

Roast and grind

  • 1 tablespoon coriander seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon sesame seeds
  • 12 grams of curry leaves
  • 1/2 teaspoon sesame oil
  • 1 teaspoon pepper
  • Required salt
  • 1 Tomato
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon Kashmiri chilli powder
  • 1/2 cup tamarind water

Temper

  • 2 tablespoon oil sesame oil
  • 1/2 teaspoon mustard seeds
  • Curry leaves few

Kuzhambu

  • 1/4 cup Garlic roughly chopped
  • 1 cup small onion chopped
  • Small piece of jaggery
  • 1 tablespoon Kashmiri chilli powder
  • 1 +1/2 cup Tamarind water

Instructions

  • First, Add coriander seeds, fenugreek seeds, pepper, and cumin seeds; mix well
  • Furthermore, add curry leaves and sesame oil; saute well till they turn aromatic
  • Turn off the stove. Transfer and cool completely
  • Add sesame seeds and roast till they pop. Cool
  • Transfer everything to a mixie jar
  • Add tomatoes and grind
  • Furthermore add Kashmiri chilli powder, turmeric powder, the required salt, and tamarind water; grind again
  • Add 2 tablespoons of sesame oil to a wide heavy bottomed pan and when the oil is hot
  • Furthermore, Add mustard seeds; let them splutter
  • Add curry leaves; mix well
  • Furthermore, Add garlic and saute till they change golden brown color
  • add small onion; sauté till onions turn translucent
  • Furthermore, add ground masala; mix well and bring to boil
  • add tamarind extract, jaggery, and water; mix well and boil for 18 minutes or till the raw smell goes off

Video

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