Sunday, December 27, 2009

Karuvepilai/curry leaves Kuzhambu

  I bought this cookbook Dakshin by Chandra Padmanabhan, after tasting this recipe made by my friend.She had tried most of the recipes, and said they taste like authentic home cooked mom's food. Well, I thought there were some adjustments,most of the recipes are spicy hot.My family likes mild-medium hot food.I always keep that in mind when I make anything from this cookbook.I keep it as a general guideline and adjust recipes according to my tastes.
       I chose Karuvepilai kuzhambu for Uraippu(pungent) taste.This is recipe # 5 for the 7 day recipe countdown marathon by Nupur of One hot stove.My version is spice adjusted in brackets and has method adjustments in italics, original recipe from Dakshin.

Recipe #5  Karuvepilai Kuzhambu  
red chillies             5-6    (mild use 4)
peppercorn/milagu 1 tsp    (mild use 1/2tsp)
asafoetida              1 tsp
ulundu/ whole or split urad dal 2 tsp
raw rice                 1 1/2 tsps
tamarind paste       1 full tsp
or Lemon-sized tamarind
Curry leaves           30
salt to taste
jaggery  a tiny piece

sesame oil/nalla ennai   2 tbsp
 mustard seeds             1 tsp
fenugreek/menthayam  1/4 tsp
red chilli                      1, halved

1. Roast dry the red chillies, milagu, asafoetida, urad dal and rice.Add the curry leaves. Here is where I differ.The author asks to add the tamarind and grind  into a fine paste, using little water. I would grind the previous ingredients without the tamarind.
2.Dissolve the ground paste in 2 cups of water, add salt and set aside. I dissolve the tamarind paste in 2 cups water and bring it to boil.A fair amount of acidity is needed to counter the pungency of this kuzhambu.After the raw tamarind smell goes,which is about 5 minutes.Then add the ground paste , while stirring. Add salt. Simmer for 5 minutes until the kuzhambu thickens.
3. Heat 2 tbsps of oil and add the ingredients for tempering. When the mustard seeds sputter. Pour it in the kuzhambu. I add a tiny piece of jaggery at the very end. 
4.Serve hot with rice and roasted papad.

Mix a little of this kuzhambu with a greater quantity of rice as it is pungent.Adding ghee or some more nalla ennai to rice makes it more flavorful.
      When I serve this kuzhambu to my kids, I give them dal rice (paruppu sadam) with ghee and the kuzhambu to dip. Also, any shallow fried vegetable poriyal or kootu dishes will go good with this.Papads/appalam/chips/vadam are great accompaniments. Susvaad.


  1. Curry leaves kuzhambu looks inviting. Curry leaves chutney or kuzhambu always ups it a notch.

    Love the badam cake you have. I can never make mine that smooth. Looks delicious and reminds me to make some.

  2. Just when I was wondering what to make on a lazy sunday afternoon, this simple and yummy recipe inspired me to cook. Came out delicious.

    Thanks and keep posting more!! :)

  3. i have that book and have enjoyed some of the recipes, esp. the masala beans poriyal.

  4. karuvepillai kozhambu, hot rice and ghee..Hmmmmm....

  5. Delicious karuveppillai kozhambu. Pic and the recipe looks divine. Thanx for sharing.


  6. I too have this book but haven't tried this recipe. Love the result you got.

  7. I've been waiting to make this recipe for a while! Think I have a Sunday meal now.

  8. looks yummy! I just bought a packet of karuvepilai yesterday. I think I'll try this recipe..Thanks!
    And a very Happy New Year!

  9. Wow...I think this is the yummy mulagakuzhumbu or is this a different one? Whatever be is jus too good.thanks.

  10. Ramya, Its me. This kuzhambu was delicious. Everybody at home liked it. I made this kuzhambu with cabbage poriyal. Awesome.