Curry leaves Kuzhambu/ Karuveppilai

Our South Indian cuisine uses curry leaves liberally ,in most of the dishes to give a wonderful flavor. This miracle herb has loads of goodness and benefits.  Its used in daily cooking of sambar. rasam, kootu , curries and more.The leaves are rich in antioxidants, helps in digestion , rich in iron , improves memory , clears skin and for a better vision . However when we eat , we tend to remove them carelessly and set them aside The following kuzhambu is full of goodness of the curry leaves and is a  wonderful accompaniment with rice . It lasts for a  couple of days  without becoming stale.

Ingredients

  1. Curry leaves 1 cup
  2. Black Pepper One and half teaspoon
  3. Cumin Seeds half a teaspoon
  4. Red chillies 8
  5. Asafoetida a pinch
  6. Tamarind  as big as a lemon
  7. Salt one and half teaspoon
  8. Water one cup
  9. Sesame oil  8 teaspoons
  10. Mustard 1 teaspoon
  11. Blackgram dal half a teaspoon

Method

  1. In an iron kadai or a sauce pan , heat  sesame oil . as it heats up add black peeper , cumin seeds , red chillies ,asafoetida . Shallow fry .
  2. Grind these tamarind and salt , adding water and curry leaves to a smooth paste’
  3. You will get a thick paste.
  4. Heat the kadai again, adding rest of the oil . Add mustard.  When it splutters add blackgram dal . After a few seconds , add the thick ground paste.
  5. Cook in low heat  till it reduces to half or it  becomes a thick gravy.
  6. Remove from heat .
  7. The fiery dish is ready to served .