Curry leaves kuzhambu

 Curry leaves kuzhambu with step by step pictures and video.

Curry leaves is one major green which we use in all recipe which includes tempering. The aroma it emits when tempering will make it more salivating. Whenever we buy vegetables here in Chennai, India the vegetable vendors will give this curry leaves for free. As we buy weekly we get a huge bunch every week. I mostly trash the previous week leaves. Sometimes when leaves are not withered I try this gravy or use it in making podis.

You can make this and keep in refrigeration and use it for a week.
Let us see how to make this kuzhambu.

Preparation time:10mins
Cooking time:20 mins
Recipe type: Kuzhambu/gravy
Recipe cuisine: South Indian
Author: Babitha


Curry leaves: 1 cup (loosely packed)
Oil- 1 tbsp
Mustard- 1 tsp
Fenugreek- 1/2 tsp
Garlic-10 pods
Kuzhambu chili powder- 2tsp
Plain chilli powder-1 tsp(optional)
Turmeric powder+1/2 tsp
Tamarind-small lemon size

  A quick video in Tamil


1. Heat oil.pop out Mustard, Fenugreek.add chopped onion, garlic pods and saute.

2. Grind the curry leaves in a mixer with some water.
3. Soak tamarind and extract juice. 

4. Add the masala powder, tamarind juice, ground curry leaves mix,salt to the sauteed onion. Allow it to boil till the raw smell goes.

5. When it thickens switch off.
 Serve for hot steaming rice.

If stays well for a week in the refrigerator.

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