Karuveppilai Poondu Kulambu Recipe - karivepaku vellulli pulusu - Curry Leaves Garlic Kuzhambu

 Karuveppilai Poondu kuzhambu is an aunthentic South Indian kuzhambu Recipe, made with Curry Leaves & Garlic.  Curry leaves & Garlic is a classic combination which makes the kuzhambu so delicious. This kuzhambu has medicinal values too. Curry leaves are rich source of iron & calcium. Garlic is enriched with Vitamins & Minerals. Adding curry leaves & Garlic to our daily diet, is so Good for our health. 

  Karuveppilai Poondu Kulambu

 Prep Time :  10   min. 

Cook Time :30 minutes

Recipe Category :kuzhambu

Recipe Cusine Tamil Nadu

Serves: 4. 

Ingredients

Curry leaves/Karuveppilai - 1/2 cup(Tightly Packed).
Garlic Cloves - 20.
Tamarind - Big amla size.
onion - 2.(big)
Tomato -2.
oil - 1 tsp.

Masala Powders

Coriander powder - 1 tsp.
Chilli Powder - 1 tsp.
Sambar Powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
salt - as needed.

To Temper

Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
curry leaves - 1 sprig.
hing - a Generous pinch.
oil - 3 tbsp.(preferably Gingelly oil)

Preparation

• Soak the tamarind in water for 1 hour, then extract the juice.
• Chop Onions, tomatoes. Peel the skin of Garlic.if big then slice vertically.
• Clean the curry leaves,wash it & keep it aside.

Method 

1. Saute the curry leaves, till the moisture evaporates & it becomes dry.

2. Heat the oil, add chopped onions & saute till it turns transparent. Add little salt, for fast cooking.

3. Add tomatoes, saute till it turns mushy. 

4. Then Remove half of the fried onions & tomatoes from kadai, for latter use.

5. To Remaining  fried Onion,tomatoes, add all masala powders.Coriander powder,chilli powder,sambar powder & turmeric powder. Give a quick mix.Now switch off the stove.

 

6. When it cools down grind this mixture, along with fried Curryleaves, with little water into a smooth paste. 

                    Now Ground paste is Ready. keep it aside.

7. Now heat the kadai, add oil(preferably Gingelly oil) , add mustard seeds.

8. When mustard seeds splutters, add cumin seeds.When it sizzles add curry leaves & hing.

9. Add Garlic, saute till it turns Golden brown, Now add  remaining fried onions & tomatoes, that we have sauted & kept aside separately already. Give a quick mix.

10. Add Tamarind juice, cook till it  raw smell Goes. Now Add Ground paste. Add needed water.

11.  Cook for few minutes till you get Good flavours of curry leaves & also it gets Gravy Consistency.

 Serve with Hot Piping Steamed Rice. 

Notes

• Removing half of fried onions & tomatoes from kadai, & using it later use, reduces cook time.
• Always use Fresh curry leaves for Best taste.