Facebook Google Plus Pinterest Feed Twitter Mail

June 26, 2012

Karuveppilai Poondu Kulambu (Spicy Curry Leaves & Garlic Gravy)

Karuvaeppilai Kulambu

 

Whenever I lay my eyes upon curry leaves my Grandmom’s advice come to mind. She would ritually make this gravy every Friday as she had a curry leaves shrub in her backyard. As this kulambu tastes better the next day and continues to do so for another 2-3 days even after making it, she will make it before every week end. I used to hate it back then but then she would simply compel me to eat it with rice stating that curry leaves would prevent hair from pre mature greying. As I’m already seeing some grey hairs those words ring a bell now in my head. Hmmmm... too late I guess. The only thing I have to pray for now is to age beautifully. Wishful thinking... sigh....

 

 

This is a very versatile recipe. I have just made it the way in which my grandma makes this gravy. But you can omit or include the shallots and garlic in this gravy. Of course there are several ways of doing this gravy but this one is ideal for me and Hubby too likes it this way. Though my kids initially refused to eat it the thought of getting grey hair at a young age is enough for them to quit complaining and eat. Nothing works best like threatening I guess.

 

 

Karuvaeppilai Poondu Kulambu (Spicy Curry leaves and Garlic Kulambu/Gravy)

You’ll need:

  • Shallots / Sambar Vengayam – 1 cup
  • Garlic – 1/2 cup
  • Curry leaves – 2 cups
  • Tamarind – 1 lemon size
  • Vengaya kari vadagam – 1/2 tsp
  • Salt – to taste
  • Sesame Oil – 4 tbsp

To roast and grind:

  • Whole dry red chillies – 10 –12
  • Channa dal – 2 tsp
  • Coriander seeds – 3 tsp
  • Black pepper cirn – 1 1/2 tbsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Oil – 1/2 tsp

 

 

Method:

Immerse the curry leaves in water and wash well at least twice. Peel the skin of both shallots and garlic. If you have a mortar and pestle pound both together till they are coarse. Soak the tamarind in some warm water and extract the juice.

 

Heat a pan with oil and roast the ingredients mentioned in the list over medium flame till you get a nice aroma. Let it cool and grind it to a fine paste adding little water. Keep aside.

 

 

Heat sesame oil in a pan. Season with vengaya kari vadagam, when you get the aroma add the pound shallots and garlic and cook till they are pink and soft. Add the ground paste at this stage and cook till the raw smell goes off.

 

Add tamarind extract, salt, enough water (1/4 cup approx.,) and mix well. Close with a lid and let it cook over low flame for 5-7 mins or till the raw smell disappears.

 

Serve hot with rice to which a dollop of ghee has been added. This tastes even better the next day and the next but you have to reheat it to prevent it from spoiling as we have added shallots.

 

 

Notes:

  • Adjust the quantity of red chillies according to your spice level.
  • For an authentic taste use sesame oil but if you are not comfortable with the flavor use any vegetable oil.
  • In case you do not have vengaya vadagam use 1/2 tsp of mustard seeds and 1/4 tsp of urad dal for seasoning.

23 comments:

  1. very different curry.. looks very tempting..

    ReplyDelete
  2. spicy and delicious kuzhambu...

    ReplyDelete
  3. Mouth watering... Yummy !!!

    http://recipe-excavator.blogspot.com

    ReplyDelete
  4. radhika this is compeltely new to me the pics are very yummy and inviting. Curry leaves indeed are very good for health my mother says they are very good for eyes.

    ReplyDelete
  5. lovely kuzhambu radhi..its a burst of flavors and oh how much i love that garlic shallot duo

    ReplyDelete
  6. kuzhambu looks yumm Radhika...I too realize my granny advice but no use :(

    ReplyDelete
  7. Excellent curry n very flavorful too...

    ReplyDelete
  8. looks very spicy and tempting...

    ReplyDelete
  9. Spicy, flavour full and nice combination of ingredients!

    ReplyDelete
  10. looks very delicious. awesome recipe

    ReplyDelete
  11. Wat a comforting food, serve me with papads and this kuzhambu i'll sit and eat anytime.

    ReplyDelete
  12. looks lovely, awesome clicks :).

    ReplyDelete
  13. Nice recipe... very useful in rainy season.

    ReplyDelete
  14. Hi,

    When to add curry leaves.Do we need to grind curry leaves with the roasted ingredients?

    ReplyDelete
  15. kuzhambu sounds finger-licking good! love this kind of authentic recipes, after coming US, haven't tried any recipe with curry leaves mainly becoz of its price n availability...3sprigs costs $1.29 !!
    Spicy Treats

    ReplyDelete
  16. Beautiful Pics.. and I can almost smell the curry leaves

    ReplyDelete
  17. The gravy is so thick and looks really yum...I should definitely try this one...atleast to slow down the already started process of greying :)

    ReplyDelete
  18. very healthy and flavorful curry :)

    ReplyDelete
  19. I tried this for the first time and loved it. Wrote down the recipe to my recipe notebook as well. This one is a keeper :)

    ReplyDelete

Thank you for taking the time to stop by and leaving your valuable comments. Your feedback is very much appreciated and they mean a lot to me and encourages me to go on.
Fellow bloggers, please avoid leaving links as they will not be published.

Pin It button on image hover