Curryveppilai - Poondu (curryleaves & garlic) kuzhambu is a traditional dish which has more health benifits.It tastes spicy and tangy and goes well with rice,any stir fry,dosa,idly.Adding curryleaves in our diet by seeding makes you to seperate from the dishes.So this is the best way to include curryleaves to our diet as a paste.Amma makes curry leaves chutney with fresh curry leaves from our garden.When surprisingly i got fresh curry leaves from the market, i go with curry leaves chuttney and curryleaves kuzhambu.Very good recipe for digestion and also for your hair.
Check Out : Karuveppilai Podi / Curryleaves Powder
My friend nisha introduced me curry leaves kuzhambu and told me the recipe in one line that add curryleaves paste to the end of the poondu kuzhambu and cook for 3-4mins.It happened last year during our chat time,after that i used to prepare this healthy kuzhambu often.
You can fry washed, patted curryleaves in tawa till it dried then powder it and use it for many dishes as a garnishing part.
I fry & grind garlic flakes(half of the quantity only ) as a paste for the different flavour.I watched this procedure in one popular TV show.You can also skip frying & grinding part with garlic.In that way you yield thick green coloured curry leaves kuzhambu.
Curryveppilai - Poondu Kuzhambu Recipe :
Thats it : Make Poondu kuzhambu - Add curryleaves paste - Cook
Cooking Time : 40mins
Serves : 2Persons
Jeera / Cumin seeds
Asafoetida / Hing
Pearl onion / Small onion
1 tsp (to taste)
# Wash tightly packed handfull of curry leaves.Drain/pat them well.
# Soak tamarind in water 1Cup of water for 10mins and extract juice.Peel off garlic pods,onion,chop tomato.
1.Heat a heavy-bottomed kadai,add 1tbsp of gingelly oil ,add 6 garlic pods and fry till it turns brown in colour.Take out the pods and keep it aside.Now add fresh curry leaves and fry for 3mins.Keep it aside for grinding.
2.In same kadai add remaining tbsp of oil,mustard,after it splutters,urad dhal,channa dal,jeera,fenugreek,red chilli,hing,curry leaves (optional).Now add garlic pods (6),fry till light brown in colour,add onions fry till it browns,then add tomato,turmeric powder fry till mushy.
3.Meanwhile grind fried curry leaves & garlic pods as smooth paste.
4.Now add sambar powder,pepper powder fry for a min,add tamarind water,2Cups of water,jaggery and cook til the raw smell leaves.It takes 4-5mins.After that it thickens.
5.Simmer the flame.Now add ground paste of curry leaves + garlic and cook for 2 mins.Switch off the flame.Finally add both pinch of hing/perungayam.
(Already we fried both the items so no need to cook for longer time)
Curryveppilai - Poondu Kuzhambu is ready...!!!