Curry leaves are major ingredient in South Indian cooking. This kuzhambu is iron rich and has its own health benefits. It stays good for 3 days if refrigerated. Serve this with hot rice and some potato fry or even with some vadam. I don’t prefer adding onion or garlic in this kuzhambu.
- Cuisine: South Indian
- Course: Kuzhambu
- Prep time: 15mins.
- Cook time: 30mins
- Serves: 3 persons.
Ingredients:
- For masala paste:
- Gingelly oil- 1 tsp +1/4 cup
- Pepper- 1.5tbsp
- Dry red chillies- 4nos.
- Urad dal- 2 tbsp
- Coriander seeds- 1/2 tbsp
- Ginger-1/2 tbsp
- Cumin- 1/2 tbsp
- Curry leaves- 2 handfull.
- Tamarind- lemon size. Soak and extract juice.
- Sundakkai/Turkey berry dry- 2 tbsp
- Mustard seeds- 1tsp
- Urad dal- 1tsp
- Dry red chillies- 2
- Hing
- Turmeric – 1/4tsp
- Salt as required.
- Jagerry- 1/2 tsp
- In a pan add oil. Once oil is hot add pepper, dry red chilli, urad dal and coriander seeds.Fry until golden.
- Add ginger and cumin and fry for a min.
- Remove from flame and allow them to cool down.
- In the same pan add gingelly oil 1/2 tsp and curry leaves. Fry them nice crisp.
- Remove and transfer them to blender. Grind them to fine powder. Now add the roasted pepper, dal and chillies. Add little water and grind them to fine paste.
- Add oil in a pan. Add turkey berry or sundakkai and fry them until black.
- Add mustard seeds, urad dal and dry red chillies.
- Add tamarind extract and hing.
- Add turmeric and salt as required. mix them well.
- Once they boil for 5mins, add the grind curry leaves paste.
- Boil for 15mins on medium flame. Add jaggery little bit.
- Once oil starts to separate turn off the flame.
- Serve hot with rice.
