Curry Leaves Karakuzhambu

In South Indian cuisines the curry leaves add a depth of flavor to countless dishes. This kuzhambu is all about curry leaves as the star ingredient; it is best possible to use fresh curry leaves rather than the dried one. I have tried a few different variations of kuzhambu with curry leaves, but this is my favourite. It's so simple with few  ingredients in it. The perfect consistency for karakuzhambu is, it should not be too thick or too thin. Follow these simple instructions and prepare the healthy and tasty curry leaves karakuzhambu.  The best side dish for this kuzhambu are potato fry, yam roast, snake gourd poriyal and appalam. You can serve this with a swirl of gingely oil or ghee over the rice. Let's see how to prepare this Curry leaves karakuzhambu with step by step photos. 



Prep time  : 15 minutes
Cook time : 20 minutes
Total time : 35 minutes
Serves : 4

Ingredients

  • 10 small onions
  • 10 garlic cloves
  • 1 tomato
  • 1 tbsp tamarind
  • 1/4 tsp fenugreek
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1 tbsp sambar powder
  • 3/4 tbsp chilly powder
  • few curry leaves
  • 4 tbsp gingelly oil
  • salt
 For green paste

  • 2 cups curry leaves
  • 5 tbsp grated coconut
  • 7 small onions 
Cooking Directions

1. Rinse the curry leaves in cold water for 2 to 3 times. Drain well and put it in a bowl. Peel the small onions and garlic cloves and cut the tomato. Soak the tamarind in hot water and later extract the juice with 1.5 cups of water.  


2. Heat a tsp of oil in a frying pan and roast the curry leaves until crisp. ( This is the most important step in this recipe. You must roast it well for the nice flavor and colour). 


3. Heat the clay pot or any thick vessel and add the oil to it. Once the oil gets hot add the fenugreek, mustard and urid dal. Once they crackle add the small onions and garlics.


4. When the onions and garlics become soft add the tomato and curry leaves. Allow the tomatoes to cook for few minutes.


5. Now add the extracted tamarind juice and required salt. Bring it to a boil.


6. Lower the flame to medium and add the red chilly powder and sambar powder. Mix them well without any lumps. After few minutes add the asafoetida powder.



7. In the meantime, take the roasted curry leaves in a small chutney jar and powder it coarsely. Then add the grated coconut and few small onions. Add some water and grind until smooth. 


8.When the kuzhambu starts to boil add this ground green paste and 1/2 cup of water to the tamarind mixture. Mix it well and close it with a lid leaving a small gap and allow to boil.

9.Switch off the flame once the kuzhambu gets rolling boil and the oil floats on the top of the kuzhambu.


Notes

The spiciness of this kuzhambu depends on the powders you use because some masala powders may seem hot, while some may have no spiciness at all. If you like medium hot kuzhambu consider reducing the amount of masala powders you use. For this recipe I have used the homemade chilly powder and sambar powder. The kuzhambu tastes best when prepared an hour before serving. 

If you try this recipe for Curry leaves Karakuzhambu leave a comment below and share the recipe for your friends and family.

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