There are so many
varieties in curry leaves kuzhambu. These curry leaves kuzhambu can be eaten
with hot rice as usual and also it is a very good side dish for hot dosa
varieties. This one is very special as it has lots of garlic flakes in it. So
it has an abundant medical value in it.
Ingredients:
Sambar onions- a
handful
Chopped tomato- 1
cup
Small garlic
flakes- half cup
Turmeric powder-
half sp
Fennel seeds-
half sp
Chilli powder- 1
tbsp
Coriander powder-
1 ½ tbsp
Salt to taste
Tamarind- a small
lime size
Gingelly oil- 3
tbsp+1 sp
Fry the following
ingredients in a tsp of oil and then grind coarsely when cooled::
Sambar onions-4,
small garlic flakes-5, shredded ginger- 1 tsp, curry leaves- a handful, fennel
seeds- half sp
Procedure:
Soak the tamarind
in a cup of hot water for half an hour and then extract its thick juice.
Heat a pan and
pour the gingelly oil.
Add the small
onions with the garlic flakes.
Fry them on
medium fire until they become tender.
Add the chopped
tomato with the turmeric powder.
Cook for a few
minutes until all the ingredients are combined well and mashed.
Pour the tamarind
extract with enough water, the powders and salt.
Mix well and let
it boil for a few minutes.
Add the ground
paste and again let the kuzhambu boil for a few minutes until you get the
desired consistency.
The hot and tasty
curry leaves kuzhambu is ready now!!.
Note:
When frying the ingredients for the paste, take care not to fry too much. Just fry them for a few minutes and the colour of the curry leaves should not change.
