Karuvepillai kuzhambhu is a speciality in chettinad cuisine. Curry leaves are great source of vitamin and mineral. High in iron content. Here in the US just few strands of curry leaves cost a dollar. I just use them for garnish. Recently there was an Indian friends get together. One family have got this tree at their house. They had to chop it off. So they distributed it in the party. I was overwhelmed seeing so much of curry leaves lol. Immediately called grandma to get kuzhambhu recipe. They were simply fresh and had awesome smell. After making this kuzhambhu my house was smelling divine 🙂
Here it is….
Curry leaves/ Karuvepillai: 1 cup tightly packed
Fennel seeds: 1 teaspoon
Grated coconut: 1 tablespoon
Tamarind juice : 1.5 cups
Sambar powder: 2 tablespoons
Turmeric powder: a generous pinch
Salt : as needed
Oil: 1 tablespoon ( I prefer sesame oil)
Mustard seeds: 1/4 teaspoon
Fennel Seeds :1/4 teaspoon
Urad dal: 1/4 teaspoon
Fenugreek seeds : 1/4 teaspoon
- Wash curry leaves, add fennel seeds, grated coconut and grind it to a fine paste. Set aside.
- Add tamarind juice, sambar powder, turmeric powder, salt in a bowl. Now mix the above ground paste.
- Check if salt and spice is fine, if needed adjust.
- In a large pan, add oil heat in medium flame.
- When hot add mustard seeds, fennel seeds, urad dal, fenugreek seeds.
- When it splutters, add the add mixed items and let it get cooked.
- It takes around 20 mins. When oil oozes a bit, then it is done.
- Stop and serve with either rice, idli or dosa.
This can be stored for around a week.