Karuveppilai kuzhambu is so simple to make and tastes so yummm with all the goodness of curry leaves. I made this kuzhambu after such a long time and served it with aloo fry, cauliflower carrot curry and nellikkai thayir pachchadi. This kuzhambu goes well with ven pongal and arisi upma.
| INGREDIENTS | |
| Tuvar Dal | 1 tbsp |
| Channa Dal | 1/2 tbsp |
| Urad Dal | 1 tbsp |
| Fenugreek Seeds | 1/4 tsp |
| Pepper | 1 tsp |
| Cumin Seeds | 1/4 tsp |
| Asafoetida | 1/2 tsp |
| Whole Red Chilli | 6 |
| Coriander Seeds | 1 tbsp |
| Curry Leaves | 3/4 cup (tightly packed) |
| Mustard Seeds | 1/2 tsp |
| Gingerly Oil | 3 – 4 tbsp |
| Turmeric Powder | 1/4 tsp |
| Tamarind | Small lemon size ball |
| Salt | To taste |
| Jaggery | 1 tbsp |
METHOD
- Soak tamarind in 2 cups of hot water and set aside to cool and take out all the pulp/juice.
- Dry roast tuvar dal, Channa dal, urad dal, fenugreek seeds, pepper corns, cumin seeds, whole red chilli and coriander seeds till they turn golden and emit nice aroma. Finally add curry leaves, sauté for a minute and switch off the gas. Set aside to cool and then grind it into a little coarse paste with 1/4 tsp of asafoetida and water as required (not too fine).
- Heat gingerly oil, crackle mustard seeds and 1/4 tsp of asafoetida. Add turmeric and sauté for a couple of seconds. Then pour in the tamarind water.
- Add the ground karuveppilai paste and salt and let it boil/cook till everything blend well and the kuzhambu thickens.
- Finally, add jaggery powder and boil for a minute.
- Serve hot with rice and side dish.
NOTES:
- I always use katti perungayam (solid asafoetida) for roasting.
- Only gingerly / sesame oil goes well with this kind of kuzhambu.
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