Curry Leaves Kulambu / Karuveppilai Kulambu

Curry Leaves Kulambu / Karuveppilai Kulambu

Recipe Cuisine: Indian  |  Recipe Category: Lunch  | Prep Time: 15 mins    |  Cook time: 25 mins

Curry leaves Kulambu is very famous in chettinad areas. It taste yummy and healthy dish. Curry leaves is a stable ingredient  in all Indian dishes, It is  packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C,vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

Ingredients

• Curry leaves - 1/4 Cup
• Small onion - 10
• Tomato - 2 
• Garlic - 10 cloves
• Fenugreek - 1/2 tsp
• Mustard Seeds - 1 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Sesame oil - As needed
• Salt - As needed
• Tamarind - 1 Small lemon size
• Jaggery - 1 tsp

Method:

Step 1:

• Soak lemon sized  tamarind in water and make 2 cups of tamarind pulp
• Heat oil in a pan , Add Mustard seeds, Fenugreek, allow it to splutter. Add small onion,  Garlic in it, Stir well till it becomes nice golden brown colour.
• Take a blender,  Add curry leaves, tomato, red chili powder, Turmeric powder, coriander powder, Make it as a smooth paste. 

Step 2:

• Add the grinded paste in the pan,Add 1/2 cup of water, Mix well with the onion, and garlic.
• Cook in a low flame till the raw smell goes. It will take around 10 minutes. Stir in between.
• Now add the tamarind extract, Salt. 
• Cook until it reaches a kulambu consistency and the oil floats on the top.
• Add the jaggery and mix well. Switch off the flame

Notes

• Adding Jaggery gives you excellent taste.
• If your kulambu has a green smell of the curry leaves then tamarind u have used must have been less,so the tamarind and the curry leaves paste should be in correct ratio.
• Tastes best the next day