Friday, 4 May 2012

Curry Leaves kuzhambu

Curry leaves, a commonly used herb in South Indian cooking adds a wonderful flavour to our recipes. With this Curry leaves kuzhambu, we can fully utilise the herbal properties of Curry leaves. We can also make curry leaves thuvayal and curry leaves powder.

Ingredients - Serves 4
  • Curry leaves - 1 cup
  • Chopped onions - 1/2 cup
  • Tamarind pulp - 1 cup
  • Toor dhal - 1 tbsp
  • Coriander seeds - 1 tsp
  • Dry chillies - 2 nos
  • Black pepper - 1 tsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Oil - 1 tbsp
  • Salt to taste
  • Wash the curry leaves and dry it with a paper towel
  • Soak lemon sized tamarind in 1 cup of warm water for 15 minutes and strain to get pulp
  • Heat the pan & dry roast toor dhal, coriander seeds, dry chillies, pepper, cumin seeds and curry leaves to nice golden brown colour
  • Cool and powder in the mixer or spice grinder
  • Heat the pan with oil add mustard seeds when it pops add chopped onions
  • Saute till translucent, add tamarind pulp and 1/2 cup water - turmeric powder & required salt
  • Allow it boil for 15 minutes in medium heat or until the the tamarind pulp reduces to half
  • Now add grounded powder and mix well (add little water if needed to get kuzhambu consistency)
  • Serve with hot rice, idli or dosa

    Nutritional Information
    • Curry leaves are rich in Vitamins & Minerals
    • Buttermilk with paste of curry leaves, salt and cumin powder is a home remedy for indigestion
    • Fresh curry leaves contain essential oils along with chlorophyll, beta-carotene, folic acid, riboflavin, calcium and zinc
    • Per serving = 95 calories approximately

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