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Curry Leaves Kuzhambu

Kamala

This kuzhambu is made with curry leaves, thuvar dhal, bengal gram dhal, coriander seeds, pepper and coconut gratings. We can also add a few garlic flakes and sambar (pearl) onions while seasoning.
Also See: Curry Leaves Pottukadalai Chutney, Curry Leaves Rice, Curry Leaves Powder

Curry Leaves Kuzhambu
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Curry Leaves Kuzhambu

Recipe by S Kamala
Recipe rating: N/A
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

This kuzhambu is made with curry leaves, thuvar dhal, bengal gram dhal, coriander seeds, pepper and coconut gratings. We can also add a few garlic flakes and sambar (pearl) onions while seasoning.

Ingredients

  • Curry Leaves – a handful

  • Thuvar Dhal – 2 tablespoon

  • Bengal gram dhal – 1 teaspoon

  • Red Chillies – 5

  • Coriander seeds – 1 tablespoon

  • Pepper – 2 teaspoon

  • Coconut gratings – 2 tablespoon

  • Tamarind – Lemon size

  • Turmeric Powder – ½ teaspoon

  • Asafoetida Powder – ½ teaspoon

  • Oil – 2 tablespoon

  • Mustard – ½ teaspoon

  • Fenugreek – ½ teaspoon

  • Salt – 2 teaspoon or as per taste

Directions

  • Soak tamarind and salt in a cup of water, and squeeze out the juice to make two cups of tamarind juice.
  • In a pan, heat one teaspoon of oil and fry thurvar dhal, bengal gram dhal, pepper, coriander seeds and red chillies separately.
  • To the same pan, add the curry leaves and fry for a while before removing. Combine the fried dhals, chillies, coriander seeds, curry leaves and asafoetida powder and grind to a fine powder.
  • Separately, grind the coconut to a fine paste.
  • In a pan, heat the remaining oil and when hot, add mustard. When it starts popping, add fenugreek and fry till it turns a golden yellow color. (Fenugreek can burn easily, and if over fried, can become bitter).
  • Add the tamarind water and turmeric powder, and then mix in the ground dhal powder. Stir well, close the lid and bring to a boil.
  • Once boiling, add the coconut paste and add a little water if necessary. Stir once again and let it cook in low flame until it thickens.

Notes

  • Few Garlic flakes and sambar onions can also be added while seasoning.
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