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.
Virundhombal means serving food with hospitality surcharged with true devotion and love.