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Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
Expert Author
 

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Ingredients

Cooking Instructions






Thescientific name of the curry plant is Murraya Koenigii Spreng and it belongs tothe Rutaceae family. The plant is native to India and is usually found intropical and subtropical regions.

Curry Leaves


CurryLeaves Health benefits:

InAyurvedic medicine, curry leaves are believed to have several medicinalproperties such as anti-diabetic, antioxidant. The roots are used for treatingbody aches and the bark is used for snake bite relief. 
Health benefits are:

StopsDiarrhea                                    Lowers Cholesterol Levels
GastrointestinalProtection                    Good forEyesight
Anti-DiabeticProperties                        Fights Cancer
Protectsthe Liver                                Good for Hair Growth
verysoothing effect for cold and sinus

Curryleaves are usually used to give a distinct aroma and flavor to Indian dishes,especially South Indian food. Curryleaves are usually used for flavoring curries, rasam, vegetable dishes,pickles, buttermilk, and chutneys. They are usually fried in clarified butteror vegetable oil and before adding the main ingredients. It can give a unique flavorand aroma to any dish.

Iprepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out verywell as usual. I just wanted to share this recipe. This is a very popularrecipe in South Indian community.

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian
 Author:

Ingredients

TamarindExtract              1 cup
TurmericPowder               ¼ teaspoon
Salt                                 Totaste
Blackpepper powder          a Pinch
Fry and Grind
  Sesame oil                      1teaspoon
Blackgram dhal                 1 tablespoon
Chennadhal                      1 tablespoon
Freshcoconut                    1teaspoon
Redchilies                         4 no.
Freshginger                      1teaspoon
Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
ToTemper 
Sesame oil                        4 Tablespoon
Mustardseeds                   1 teaspoon
Red chilies                         2  no.
Curry Leaves                      Few  
Asafetida                           ¼ teaspoon                               
 

Method 
  • Heat  oil  in apan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies andcoconut until golden brown . Keep aside.
  • In thesame oil saute the curry leaves till it shrinks little.
  • Grindthem with fried ingredients to a smooth paste with little water.
  • Dissolvethis paste with tamarind extract. Add some more water, turmeric powder andsalt. Mix it well.
  •  Heat the oil in a pan, temper the temperingredients,  and add curry leaves waterand boil . Simmer the stove heat.
  •  Let it boil for 15 to 20 minutes till it getsthickened.  
  • Beforeswitch off the stove heat, add 2 pinches of pepper powder, and mix it well.
  • Servehot with steamed white rice and  Gingerly oil.
Note:
  • Always use fresh curry leaves for this kuzhambhu.
  • Tastes great if a dash of ghee is drizzled over when we mix it up with the rice




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