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.
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
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!!.
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.