Karuveppilai / curry leaves kuzhambu is a tangy gravy prepared with fresh curry leaves and ground spices. Simple and quick gravy that can be prepared with less ingredients and it also takes very less time to prepare.
- 2 hands full - Curry leaves / karuveppilai (fresh)
- 10 nos - Peppercorns / Milagu
- 1 or 2 nos - Dry red chillies (or add as needed)
- 1 tsp - Red gram / toor dal / thuvaram paruppu
- 1 tsp - Split black gram / ulunthu
- 1 tsp - Cumin seeds / jeeragam
- 1 no - Tamarind (gooseberry size)
- 1/4 tsp - Turmeric powder
- Oil for roasting
- Salt to taste
- 1 tbsp - Sesame oil
- 1/4 tsp - Mustard seeds
- 1 pinch - Asafoetida
- Soak tamarind in 1/2 cup of water and squeeze out the pulp.
- Heat little oil in a pan, add red gram/ toor dal, split black gram / ulunthu, cumin seeds, peppercorns and dry red chillies, roast until they are slightly golden brown in color.
- In the same pan, add fresh curry leaves and saute until they are crispy and change in color, set aside.
- Allow sauteed items and curry leaves to cool completely and grind them to a fine powder. Set it aside.
- Heat oil in the pan, season with items given in the list for seasoning. Now add tamarind water, turmeric powder and enough salt, bring it to boil. Add ground powder and cook until you reach desired consistency. Switch off the stove and serve with hot rice and ghee on top.
- You can keep and use this kuzhambu / gravy for a week.
- You can add little water, if you want your kuzhambu / gravy to be slightly poring consistency.