Last Updated on December 7, 2020
Yesterday I had a bunch of fresh curry leaves so thought to make this kuzhambu and searched it in my drafts….oh no not again I missed it 🙁 I was kind of little hesitant to ask her again but then the urge for making her curry leaves kuzhambu recipe determined me to ask her for the recipe again….I had 2 curry leaves kuzhambu recipes in my cook book too but I strongly felt her recipe would be good to make.So I called her yesterday to ask for the recipe, but good that she forgot that I had already got the recipe from her and lost it till I admitted my mistake….thats good in one way 😉
I made this kuzhambu for lunch and its finger lickingly good with full of curry leaves flavour that have reserved little for having it with idli for dinner as she insisted to taste with tiffin items.Adding jaggery at the final stage sure gave a nice kick to this tangy kuzhambu…And thats the story of curry leaves kuzhambu making 🙂
Curry Leaves Kulambu Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Tamarind – 1 tbsp
Coriander powder – 1 tsp
Small Onion – 1/4 cup
Jaggery Syrup – 1 tsp(optional)
Water – as needed
Salt – to taste
Gingelly Oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Split Urad Dal – 1/2 tsp
To roast and grind:
Curry leaves – 1 cup tightly packed
Garlic – 4
Ginger – 1/4 inch piece
Red chilli – 3
Green chilli – 1
Tamarind – 1 tsp
Coconut – 2 heaped tbsp
- Rinse curry leaves , strain and set aside.In a pan add 1/2 tsp oil add red chillies,garlic,green chilli and ginger roast for 3mins then add tamarind and coconut.
- Roast it till coconut is slightly golden, then add curry leaves and saute for minute.
- Roast till curry leaves turn slightly brown.Cool down and transfer it to a mixer.Add little water and grind it to a semi fine paste.Set aside.
- Take a tbsp of tamarind and mix it well with 1/3 cup water and extract the pulp,Set aside. Heat oil add mustard and urad dal and let it splutter.Then add small onion and fry till transparent.
- Add the curry leaves masala paste and saute till raw smell leaves and oil separates, this will take atleast 3-5mins.Then strain and add tamarind water.
- Then add coriander powder,required salt and boil for 5mins.When it starts to thicken add water,simmer and let it boil. for a good 5-7mins.
- Once the color changes to little mild green and oil starts seperating, add jaggery syrup and switch off.
Goes well with rice, idli and dosa.
- This kuzhambu should be slightly thick in consistency not too runny.
- Oil should float on top so don’t reduce oil than the mentioned amount.
- Don’t let the coconut change its color while roasting.
- You can refrigerate, reheat and use it.This kuzhambu keeps well for 3-4 days.Actually this kuzhambu tastes best the next day I guess 🙂
- The orginal recipe called for 4 red chillies and 3 green chillies, I reduced it we like it a less spicy.
- The kuzhambu needs to boil well only then the raw smell of curry leaves will go.
- You can replace coriander powder with sambar powder too.
- It tastes best after resting a while.
- It goes well for idlis and dosas too.We had it with hot rice and vadam.
- I used my manchatti kadai for making this kuzhambu as amma always insists to make any tamarind based gravies in it as it tastes best.You can use a normal pan too.