Sep 20, 2015

Chettinadu Kariveppilai - Poondu Kuzhambu

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.


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

Ingredients :


CurryLeaves


Gingelly Oil
1handfull


3 tbsp
Mustard
1 tsp
Urad dhal
½ tsp
Jeera / Cumin seeds
1 tsp
Channa dal
1 tsp
Fenugreek seeds
½ tsp
Red chillies
2
Asafoetida / Hing
2 pinches
Curry Leaves
1 sprig
Garlic
6+6 Pods
Pearl onion / Small onion
8
Tomato
1 Small
Tamarind
Lemon sized
Turmeric powder
¼ tsp
Sambar powder
2 tsp
Pepper powder
¼ tsp
Salt
1 tsp (to taste)
Jaggery
1tsp
Water
3 Cups

Procedure :

# 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)



{ You can also directly grind the curry leaves as a paste and add it last.In that case,you need to cook for 5min till the raw smell leaves. }

Curryveppilai - Poondu Kuzhambu is ready...!!!


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