Karuvepillai Puli Kuzhambu (Curry Leaves Puli Kuzhambu)


Whenever the vegetable seller Aunty gives me a generous share of Curry leaves i wonder what to do with it . When i save a sizeable quantity i make Curry leaves powder. One more dish i prepare is a kuzhambu . I learnt it from a cookery show.
Curry leaves a cupful
Small onion 10 to 20
Garlic 2 pods
Cumin seeds 1 tsp
Chilly Powder 2 tsp
Dhaniya Powder 1 and a 1/2 tsp
Mustard seeds 1/2 tsp
Urad Dal 1/2 tsp
Jaggery 1 tsp
Gingelly oil 2 tsp
Salt To suit taste


Method: Soak tamarind in water . Peel onion. Wash Curry leaves. Grind curry leaves, Onion, garlic and jeera with little water to a smooth paste. Save some onion and garlic and cut into small bits for the kuzhambu. Now add oil in a heavy bottom vessel. Add mustard seeds, urad dal. Then add cut onion an garlic and sauté for a while. Add the ground paste , tamarind water and slow cook . When the kuzhambu gets thickened add jaggery and salt . The Karivepillai Puli kuzhambu is ready and is a good and nutritious diet after a festive feast like a Pathiya Kuzhambu.
Step by step pictures:

Grinded  paste.

Ground paste.

Kuzhambu in boiling stage.

Kuzhambu in boiling stage.

DSC07603Sending this toan


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