Curry Leaves is always a part of daily cooking in Indian kitchen but most of us will not be using it as a main ingredient and we tend to discard it in our food. I saw this recipe in chef vekatesh bhat’s cookery show .From that day onwards I always wanted to try to this recipe and did it finally. This kuzhambu is packed with tons of flavour .It has curry leaves and garlic both are perfect combination of flavour and health. Garlic is very good for digestion and curry leaves is very good for hair. So come on ladies let’s give a try J
Tastes best when served with white rice and any spicy fries.
Similar Kuzhambu Recipes:
Method:
1) In a kadai add in a tsp of oil and sort the Curry leaves. Once they come to a shiny texture remove it and cool down
2)In the same kadai sort the ½ cup garlic and remove to a plate.
3)Now take the Curry leaves and Garlic to a blender and make it into a fine puree by adding a small amount of water.
4) Take a kadai and add oil once the oil becomes hot add in the jeera seeds and red chilli and add in onion and fry till they get transparent.
5)Add in the chopped tomato and cook till they become mushy.
6) Add in the Salt.
7) Add in the Turmeric powder and chilli powder.
8) Soak tamarind in water for about 15 mins and extract the tamarind water .Add in tamarind water.
9) Wait till the water boils.
10) Now add in the ground curry leaves and garlic paste.
11) Simmer and cook till the kulambu consistency is reached.
Tips:
- The actual recipe calls for deep frying the garlic and curry leaves. But I have just tossed it with a tsp of oil .You can also deep fry it.
- The proportion of garlic and curry leaves can be altered as per your choice.
Curry Leaves Kulambu
Curry Leaves Kulambu is prepared with plenty of fresh curry leaves blnded to a paste along with garlic and cooked to perfection with other spices.
Servings: 4
Calories:
Ingredients
- Curry Leaves – 1 cup tightly packed
- Garlic – ½ cup
- Onion – 1 big
- Tomato -2
- Red chilli powder – 1 tbsp.
- Turmeric powder - ¼ tsp
- Tamarind – lemon sized ball
- Water as needed
To Temper
- Oil - 1 tbsp
- Cumin seeds - 1tsp
- Red chilli -3
- Garlic - 5 pods
Instructions
- In a pan add in a tsp of oil and saute the Curry leaves. Once they come to a shiny texture remove it and cool down. In the same pan saute the ½ cup garlic for 5 mins and remove to a plate.Allow it to cool down
- In a Now take the Curry leaves and Garlic to a blender and make it into a fine puree by adding a small amount of water.
- In the same pan and add oil once the oil becomes hot add in the jeera seeds and red chilli and add in onion and fry till they get transparent.
- Add in the chopped tomato and cook till they become mushy and then add in the required Salt. Add in the turmeric powder and chilli powder.
- Soak tamarind in water for about 15 mins and extract the tamarind water. Add in tamarind water. Cook till everything comes to a boil.
- And then add in the ground curry leaves garlic paste. Mix well.
- Simmer and cook till the Kuzhamabu consistency is reached.
Notes
- Goes well with rice and fryms.
- Use Gingelly oil for cooking the kulambu .
- Sambar powder can also be used in place of chilli powder it tastes good!
Tried this recipe?Mention @happietrio or tag #happietrio
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