Karuveppilai Poondu Kulambu Recipe
Karuveppilai poondu kulambu served with rice for lunch.
Curry leaves – 2 cups
Sambar onion or Shallots - 1 cup
Garlic pods – 1/2 cup
Tamarind – 1 lemon size
Turmeric powder - 1/4 tsp
Vengaya Kari vadagam – 1/2 tsp
Salt – to taste
Sesame Oil – 4 tbsp
To Roast and Grind:
Whole dry red chillies – 10 to 12
Channa dal – 2 tsp
Coriander seeds – 3 tsp
Black pepper corn – 1-1/2 tbsp
Cumin seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Oil – 1/2 tsp
Soak tamarind in hot water and extract juice. Discard the pulp.
Peel the skin of shallots and garlic. If you have a mortar and pestle pound both together till they are coarse else pulse in a mixer jar till coarse. Keep aside.
For the paste:
Heat a pan with oil. Add all the ingredients mentioned under “To Roast and Grind”.
Roast over low flame till golden brown and keep aside to cool.
Take the roasted ingredients in a mixer jar and powder finely.
Add curry leaves and grind to a thick, smooth paste using little water. Keep aside.
Make karuveppilai poondu kulambu:
Heat sesame oil in a pan.
vengaya kari vadagam
and let it crackle.
Add coarsely pound sambar onions (shallots) and garlic.
Saute over low flame till the onions turn pink. Keep mixing often to prevent them from sticking to the pan.
Add the ground karuveppilai spice paste and mix well.
Cook over medium flame till the raw smell goes off and the oil separates from the sides.
Add tamarind extract, salt, turmeric powder, water (1/4 cup approx.,) and mix well.
Close the pan with a lid and let it cook over low flame for 5-7 mins till it becomes frothy on top and the oil separates.
Karuveppilai poondu kulambu is ready.
Serve hot with rice to which a dollop of ghee.
For an authentic taste use sesame oil but if you are not comfortable with the flavor use any vegetable oil.