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Jul 20, 2016

471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu






The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves


Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels
Gastrointestinal Protection                    Good for Eyesight
Anti-Diabetic Properties                        Fights Cancer
Protects the Liver                                 Good for Hair Growth
very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian
 Author:

Ingredients

Tamarind Extract              1 cup
Turmeric Powder               ¼ teaspoon
Salt                                 To taste
Black pepper powder          a Pinch
Fry and Grind
  Sesame oil                      1 teaspoon
Black gram dhal                 1 tablespoon
Chenna dhal                      1 tablespoon
Fresh coconut                    1 teaspoon
Red chilies                         4 no.
Fresh ginger                      1 teaspoon
Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 
Sesame oil                        4 Tablespoon
Mustard seeds                   1 teaspoon
Red chilies                         2  no.
Curry Leaves                      Few  
Asafetida                           ¼ teaspoon                               
 

Method 
  • Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
  • In the same oil saute the curry leaves till it shrinks little.
  • Grind them with fried ingredients to a smooth paste with little water.
  • Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
  •  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
  •  Let it boil for 15 to 20 minutes till it gets thickened.  
  • Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
  • Serve hot with steamed white rice and  Gingerly oil.
Note:
  • Always use fresh curry leaves for this kuzhambhu.
  • Tastes great if a dash of ghee is drizzled over when we mix it up with the rice


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