Karuvepilai Kuzhambu suits for Rice, Idli, Dosa, Chapathi, Puri. With Rice Vathal this kuzhambu will be a feast for lunch. This can be redefined as Marundhu Kuzhambu as it as healthy ingredients like Curry leaves, Gingelly oil, Garlic, Peppercorns, Cumin seeds, Onion Shallots, Turmeric powder, Fenugreek seeds all has medical values.
About Karuvepilai:
Its really good for hair growth and for eyes, five items very good for health, 1. Mint, 2. Curry leaves, 3. Cumin seeds, 4. Coriander leaves 5. Fenugreek seeds. Among this curry leaves is the queen and mandatory to take it, just remembered my mom says to chew curry leaves along with the food instead of wasting it. In US, curry leaves is highly demanded product, whenever I get a lot, I don't waste it, rather I make a chutney or kuzhambu. Like Tulasi plant, if we have Karuvepilai plant at home, it's a authentic plant, it's really good....
About Karuvepilai:
Its really good for hair growth and for eyes, five items very good for health, 1. Mint, 2. Curry leaves, 3. Cumin seeds, 4. Coriander leaves 5. Fenugreek seeds. Among this curry leaves is the queen and mandatory to take it, just remembered my mom says to chew curry leaves along with the food instead of wasting it. In US, curry leaves is highly demanded product, whenever I get a lot, I don't waste it, rather I make a chutney or kuzhambu. Like Tulasi plant, if we have Karuvepilai plant at home, it's a authentic plant, it's really good....
Ingredients:
Onion Shallots - 7 to 8 no's
Tomato (small) - 1 no
Garlic pods - 10 no's
Salt - required
Salt - required
Turmeric Powder - 2 Tea spoon
Tamarind - An Amla size
Tamarind - An Amla size
To Grind:
Curry leaves - 2 cupPeppercorns - 1 Table spoon
Cumin seeds - 2 Tea spoons
Red Chilli - 3 no's
Grated Coconut - 2 Table spoon
Grated Coconut - 2 Table spoon
To Temper:
Gingelly/Sesame Oil - 5 Table spoons
Fennel seeds - 1 Tea spoon
Fenugreek seeds - 1 Tea spoon
Cumin seeds - 1 Tea Spoon
Fenugreek seeds - 1 Tea spoon
Cumin seeds - 1 Tea Spoon
Curry leaves - few
Method:
1. Soak the tamarind with less water till the tamarind got soaked. Tamarind extract should be thick. Chop the veggies required for this dish. Add Garlic bit more, as it gives nice flavor, Grind the items which is given in "To Grind" list.
Tip: Onions and Garlic as to be chopped as lengthier ones, so it will be crunchy while tasting it.
2. Place a pan and add oil, Gingelly oil tastes good for Pulli Kuzhambu, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one. Fennel and Fenugreek seeds if u dry roast, powder, try by adding it while temper, it gives nice aroma.
Tip: Onions and Garlic as to be chopped as lengthier ones, so it will be crunchy while tasting it.
2. Place a pan and add oil, Gingelly oil tastes good for Pulli Kuzhambu, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one. Fennel and Fenugreek seeds if u dry roast, powder, try by adding it while temper, it gives nice aroma.
3. Then add garlic. Once garlic turns golden brown, add onion.
4. Once onion turns to translucent color, add tomatoes with required salt and turmeric powder, close the lid to get cooked.
5. Tomatoes will be smashed, add grounded paste, just saute it nicely, once the raw smell is gone, squeeze the tamarind, extract the juice add it with required water, have a taste check for salt and spicy and close the lid.
6. Once the kuzhambu gets its consistency, oil will get ooze out. Switch off the fire.
Tips:
Tips:
1. Kara Kuzhambu should not be cooked in high flame after adding tamarind, keep it in medium fire and Tamarind extract has to be thick. Rather in our native they say "Kuzhambu Kaduthu Poidum"
