Karuveppilai Kulambu / Curry Leaves Kulambu
Curry Leaves Gravy is a South Indian curry Prepared with karuvepilai/curry leaves , tamarind, shallots , etc.
Servings 3
Calories 214kcal
Ingredients
- 10 Shallots
- 4 cloves Garlic
- 1/4 tsp Turmeric Powder
- Tamarind – size of a lemon
- Jaggery – a small piece
- 1/4 tsp Mustard seeds
- 1/4 tsp Fenugreek Seeds
- 3 tbsp Sesame Oil
For Masala :
- 3 Dry red chillies
- 1 tbsp Coriander seeds
- 1 tsp Gram dal
- 1 tsp Cumin
- 1 tsp Pepper Corns
- 1 cup Curry leaves tightly packed
Instructions
Preparation
- Wash the curry leaves and dry it, before roasting.
- Soak the tamarind in ½ cup of water for minimum 20 mins.
- Squeeze the juice and discard the remains.
How to make Karuveppilai Kulambu
- In a pan, dry roast the ingredients mentioned in “for masala” except Curry leaves.
- Once aromatic and when dal color changes, Remove it to a plate and cool.
- Add curry leaves to pan and dry roast it.
- Once the curry leaves color starts changing, switch off the heat and remove it to plate.
- Now grind the roasted “for masala” ingredients together with little water.
- Grind it into a fine paste.
- In another pan, add oil.
- Once hot, add Mustard seeds and fenugreek. Let mustard splutter.
- Now add garlic and shallots. Cook till translucent.
- Add turmeric powder.
- Now add ground paste and mix well. Let it cook for 2 mins.
- Add Tamarind juice and 1 cup of water.
- Now add required salt and let it simmer for 10 – 12 mins.
- Add jaggery and cook for 1 more min.
- Switch off the heat, when oil floats on top.