Jan 25, 2008

Karuvepilai Kuzhambu

This is a wonderful receipe, which all the spicy food lovers like. The main ingredients are as follow:

  1. Curry Leaves - 12 sprigs (appx. 1 1/2 cup)
  2. Channa dal - 1 tbsp
  3. Coriander seeds - 2 tbsp
  4. Urid dal - (1/2 tsp) ( optional)
  5. Black pepper - 1 1/2 tsp
  6. Cumin seeds - 1 tsp
  7. Fenugreek seeds - 1/4 tsp
  8. Red chillies - 2 (this is optional, we can add the quantity of pepper if we want to ignore this)
  9. Asafoetida - 1 pinch
  10. Sesame oil - 1/4 cup
  11. Tamarind Paste - 3 tbsp (1 small lemon sized)
  12. Turmeric powder - 1/2 tsp
  13. Salt to taste.
  14. Jaggery - 1 tbsp
For Seasoning (Thalikka)

  1. Mustard seeds - 1/4 tsp
  2. urid dal - 1/2 tsp
  3. Chana dal - 1/2 tsp
  4. Red chillies - 2
  5. Fenugreek seeds - 1/4 seeds
  6. Asafoetida powder - a pinch
Method:

Before starting, we have to make curry leaf paste. For that, pre-heat a small pan with a drop of sesame oil, add all the above said ingredients Coriander, channa dal, urid dal, black pepper, cumin seeds, fenugreek seeds, Red chillies and fry them all to golden brown. Now add the curry leaves it. Let it cool and grind it into fine paste.

Now take a wide pan, pour the remaining sesame oil, add the sesaoning ingredients one by one (mustard seeds, urid dal, chana dal, red chillies, fenugreek seeds and asafoetida powder) and stir it for a minute. Now pour the 3 tbsp tamarind paste (with required water to it), salt and turmeric powder it and let it boil for a minute. Now add the curry leaves paste to it. Boil it for 10 minutes. Now put the jaggery in it and let it boil till the mixture turns thick. Now Karuvepilai kuzhambu is ready to serve.

We can keep this kuzhambu in fridge and use it for 10 days.
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