Karuveppilai Kuzhambu / Curry Leaves Gravy

I am really happy to know that my friends and followers are very health conscious. Now, how would I have gotten to know about that? Your viewership has spoken and I got the maximum page hits for “Karuveppilai Rice/ Curry Leaves Rice” which I had posted earlier. It continues to remains at top even now. Thus, I decided to come up with one another recipe using Curry Leaves. Of course, we all know about the health benefits of curry leaves. By preparing gravy or rice using these leaves, we can include  a good amount of these leaves in our diet.

Karuveppilai Kuzhambu/ Curry Leaves Gravy  has many versions  and the mostly  followed recipe is a tamarind-based gravy. I will post those methods later. Today, the recipe I have given here is my grandma’s method. This gravy is fully packed with the unique flavor of curry leaves. Everyone will definitely love this gravy to have with hot, steaming rice with a bite of  appalam. This  is enough to have a satisfying meal.

Ingredients:

To fry & grind:

• Curry leaves – 1 cup
• Shallots – 5 to 6 Nos
• Garlic – 6 pods
• Red chillies – 5 Nos
• Grated coconut – 3 tbsp
• Tomato – 1 No (Medium)
• Tamarind – small pod (optional)
• Oil – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Mustard- 1 tsp
• Jeera – 1 tsp
• Red chilli – 1 No.
• Shallots (finely chopped) -5 Nos
• Curry leaves – few
• Tomato (finely chopped) – 1 No. (Small)

Method:

1. In a tablespoon of oil in a kadai, add chillies first and then shallots and garlic and fry for a while.
2. To this add tomato and then fry the curry leaves.
3. Add grated coconut, fry for 3 minutes. Add tamarind.
4. Allow the contents to cool. Transfer the contents to a mixie jar and  grind it  to a fine paste.
5. In a kadai, pour oil and season with mustard, jeera, red chilli and curry leaves.
6. Add shallots and fry for a while, then add tomato and fry until the tomato becomes soft.
7. Finally add the ground paste, add required water and salt and bring it to a boil. The gravy consistency should  be thick like thokku.

Switch off and serve this Karuveppilai Kuzhambu with hot, steaming rice and appalam! You can serve any poriyal with this gravy but don’t forget to have this with appalam. This kuzhanmbu can also be served for idli and dosa as a chutney / dip.

Note:

• Wash curry leaves thoroughly in water and allow the water to drain completely before frying these leaves.

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Karuveppilai Sadam/ Karuveppilai Rice (Curry Leaves Rice)

Karuveppilai Rice/ Karuveppilai Sadam is one of the rice variety we can make with curry leaves. Karuveppilai or curry leaves is a nutrient dense herb, which has many medicinal values. This ingredient  is a must for the most of South Indian recipes like  Sambar, Rasam, Poriyal, Kootu, etc which will never get completed without these leaves. These leaves add flavor and taste to all the dishes and so it is used mainly for seasoning. But most of us throw it away while eating and when we use these leaves for  making rice, there is no possibility of avoiding these curry leaves. So, this Karuveppilai rice/ Karuveppilai Sadam  is a better way to include this herb in our regular diet to get the benefits of this ingredient.

Ingredients:

• Cooked rice – 1 ½ cup

To roast & Grind:

• Oil – 2 tsp
• Curry leaves – 1 cup
• Jeera – 1 tsp
• Red chillies – 4 Nos.
• Dhaniya – 1 tbsp
• Toor dhal – 1 tbsp
• Pepper corns – ½ tsp
• Grated coconut – 2 tbsp
• Tamarind – small gooseberry size

For seasoning:

• Ghee or oil – 2 tbsp
• Mustard – 1 tsp
• Jeera – ½ tsp
• Red chilli – 1 No.
• Hing – ½ tsp
• Turmeric powder – ½ tsp
• Salt to taste
• Fried cashew nuts for garnishing

Method:

1. First roast curry leaves in a tsp of oil till it becomes crispy without changing its colour. Remove and keep it aside.
2. In the same kadai, add the balance oil and roast all the other things given under “roast and grind” except tamarind.
3. Grind all the above items with tamarind and little salt to a coarse powder.
4. In a pan, add ghee/oil and season the items given under “ seasoning”. Then add turmeric powder and the curry leaves powder and sauté for few seconds.
5. Now add the cooked rice and required salt and give a nice stir so that everything gets mixed well.
6. Garnish it with fried cashew nuts.

Karuveppilai sadam is ready! This can be served with any vadam/papad or chips. This is an ideal lunch box recipe. Kids will love to have this because of its lovely green colour. Try it & enjoy!!

Note:

Care should be taken while grinding curry leaves, otherwise the green colour will be lost.

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