Curry leaf kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 3 votes

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INGREDIENTS:

  1. Dry curry leaf - 2 cup
  2. Tamarind - 1 small lemon size
  3. Turmeric powder - 1/4 teaspoon (tsp.)
  4. -- For fry and ground to paste --
    1. Dry chili - 10
    2. Split bengal gram - 2 teaspoon (tsp.)
    3. Pigeon pea - 2 teaspoon (tsp.)
    4. Split black gram - 2 teaspoon (tsp.)
    5. Cumin seed - 1 teaspoon (tsp.)
    6. Asafoetida powder - 1/2 teaspoon (tsp.)
    7. Oil - 2 tablespoon (tbsp.)
  5. -- For tempering --
    1. Mustard seed - 1/2 teaspoon (tsp.)
    2. Fenugreek seed - 1/2 teaspoon (tsp.)
    3. Sesame oil - 1/4 cup.
  6. Salt - to taste

PREPARATION:

  1. Roast the dry curry leaves in batches and keep it aside.
  2. Heat 2 tablespoon (tbsp.) oil, add dry chili, split bengal gram, pigeon pea, split black gram, Cumin seeds, asafoetida powder fry until the grams turn golden brown.
  3. Grind fried ingredients, curry leaves into a coarse powder.
  4. Soak tamarind with 2 cup of water, dissolve tamarind and get the juice.
  5. To the tamarind juice, add the curry leaves powder, turmeric powder, salt to taste and mix them well.
  6. In a another pan heat sesame oil, add mustard seed, fenugreek seeds. when the mustard stopped splattering add the tamarind juice mixture, bring to boil.
  7. Cook until the kuzhambu get thicker (to your preference) and serve.

NOTES:

  1. Goes well with dosai, idli and rice.



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