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CURRY LEAVES GRAVY(KARIVEPPILAI KUZHAMBU) RECIPE


CURRY LEAVES GRAVY(KARIVEPPILAI KUZHAMBU) 

Curry leaves kuzhambu/kariveppilai kuzhambu is an authentic south Indian gravy recipe that goes well with rice. Tastes great with idly/dosa also. It is very healthy too.
Curry leaves paste cooked in tamarind juice along with spices makes this yummy gravy lips smacking. This gravy will be having strong flavor and curry leaves and very easy to cook It tastes great on the next day also.

Actually I first tried this in my friend place and it was really awesome. She shared me this recipe and asked me to try this. Thanks mohana priya J
Ok now coming to the recipe.
VIDEO RECIPE:

CURRY LEAVES GRAVY(KARUVEPPILAI KUZHAMBU)
RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 5 MIN | COOKING TIME: 20 MIN

METHOD:
Peel the skin of shallots and garlic and keep ready.
In a pan add sesame oil and sauté the curry leaves for 3 to 5 minutes. No need to make it fry.

Then grind the curry leaves with little water into paste and keep it aside.

In the same pan add the oil and other items given under for tempering table and let them fry.
 Then add the shallots and garlic and sauté till the onions becomes translucent.

Then add the ground paste and let it boil for 2 or 3 minutes.

Then add the tamarind extract and water. 

Add salt and sambhar powder and mix well.

Close with a lid and allow the gravy to boil until it gets thicken and the raw smell goes off.

Once the kuzhambu reaches the required consistency add the jaggery and mix well. Let it boil for 1 or 2 minutes then remove from heat.
Serve hot with rice or idly/dosa.

NOTES:
  • Instead of sambhar powder you can use chili powder and coriander powder.
  • Sauting the curry leaves gives extra flavor to the kuzhambu. You can skip this step also.
  • Adding jaggery is important to balance the spiciness and tanginess.
  • I have added rock salt, you can add powdered salt also.
  • Adjust the slat and spicy level as per you wish.
  • This gravy tastes even better on next day.  
  • you can make this as thick gravy and serves as side dish for idly/dosa. Will tastes amazing.





Do try this recipe and please don’t forget to give your feedback in comments.

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