Curry Leaves/Karuvepillai, I can't imagine South Indian cooking without this, we season most of our dishes with it and use it in chutneys, podis, we just love the flavor of these leaves. This kuzhambu has been on my do list for so long, I have followed Mallika Badrinath's recipe, it's simple and delicious. We can serve this kuzhambu with rice, idlis and dosas, it's spicy tangy and very flavorful..
Need To Have
- Urad Dal/ Husked Black Gram - 2 teaspoons
- Mustard Seeds - 1/2 teaspoon
- Small Onions, Shallots - chopped, 3/4 cup
- Salt to taste
- Poppy Seeds - 11/2 tablespoon
- Tamarind - 2 small lemon size
- Grated Coconut - 4 tablespoons
- Curry Leaves - 11/2 cups
- Green Chillies - 3 long, big ones
- Dried Red Chillies - 6
- Garlic - 10 cloves
- Ginger - 11/2 " piece
Dry roast the poppy seeds and soak the tamarind in a little warm water. Heat some oil, saute the dried red chillies and remove.
Then add the garlic, green chillies and ginger, saute for 2 minutes, then add the curry leaves and saute for 3 to 5 minutes and remove. Grind all the sauteed items with the poppy seeds, tamarind and coconut into a paste and keep.
Heat some oil, add the urad dal and mustard seeds, when it starts spluttering add the chopped onions and saute till golden, then add the ground paste.
Saute the paste for 5 to 7 minutes, then add salt and about a cup of water, bring it to a boil, then reduce and cook it on low heat for about 5 to 7 minutes, till oil floats on the top.
The taste should be spicy and tangy with a nice flavor.
I like to use gingelly oil for making this kuzhambu, it gives a nice flavor.