Karuveppilai Poondu Kuzhambu

Combining 2 major ingredients and making dishes out of it such as AlooGopi, Butter Paneer, karruveppilai poondu kuzhambu gives miraculous taste. In SouthIndian traditional dishes these garlic and curry leaves plays a vital role in almost all dishes. Both curry leaves and garlic have more medical value. When they are combined it gives exotic aroma and fantastic taste. It is an authentic chettinad recipe where garlic and curry leaves are fried and blended. This kuzhambu is served along with Steam rice, Curd rice, dosa and idli.

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves: 4 nos

Ingredients:

Curry leaves - 1 cup
Garlic - 100 gms
Onion - 1 (finely chopped)
Tomato -1 (large, finely chopped)
Ginger garlic paste - 1 teaspoon
Dry Red chilli - 4 nos
Jaggery (grated) - 2 tablespoon
Tamarind juice - 3/4 cup (thick)
Sesame oil - 3 tablespoon
Mustard seeds - 1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 2 teaspoon
Salt - to taste
Asafoetida - 1/4 teaspoon
Oil to deep fry
Water - 1 1/2 cup

Method:

1. Deep fry fresh curry leaves in oil and allow them to cool off. Blend it in a mixer by adding little water.



2. Soak lemon size tamarind in lukewarm water and extract around 3/4th cup of thick tamarind juice.
3. Deep fry garlic cloves in oil and blend 3/4th of it in a mixer by adding little water and make it a thick paste. Remaining deep fried garlic cloves will be added to kuzhambu at last.
4. Heat oil in a pan and add red chillies. Saute it for few seconds and then add mustard seeds to it. Once mustard splutter, add onion to it. Saute onion until it turns brown color (ie) caramelization stage, this add sweetness to this recipe.



5. Add ginger garlic paste to it and mix well.
6.Add chopped tomatoes, chilli powder, coriander powder, turmeric powder and salt to it. Saute it and cook it well by adding 1/2 cup water. Cook well until raw smell vanish off.



7. Now add tamarind extract, jaggery and mix well. Cook this mixture around 10 mins. Finally add grounded garlic paste and curry leaf paste to it and salt. Mix well and allow it to cook well until oil separates from it sides.



8. Switch off the flame and add remaining deep fried garlic cloves to it.

Yummy and healthy Karuveppilai Poondu kuzhambu is ready to be served. Serve it with hot steam rice by adding little gingelly oil.

Tips:

1. Jaggery could be reduced little, if you need this recipe little spicy.