Friday, January 23, 2015

Karuveppilai kuzhambu | Curry leaves Kuzhambu | Kariveppilai Kuzhambu | South Indian Curry Leaves Gravy | Kuzhambu Recipes

Karuveppillai kuzhambu

Karuveppilai kuzhambu or curry leaves gravy is a delicious and healthy kuzhambu. It has so many health benefits. My grandma says it is very good for the hair growth. This kuzhambu can be made in bulk and stored in fridge for at least a week. Also there are so many variations for this kuzhambu and after trying out few, I sticked on to this as I loved this method and it's so easy also. Let's see the preparation of the karuveppillai kuzhambu.

You can also view other kuzhambu recipes below

curry leaves gravy

Karuveppilai Kuzhambu

Recipe Category: Lunch | Recipe Cuisine: South Indian
Preparation time: 10 min | Cook Time: 25 min | Serves: 4

I - for curry/gravy
Tamarind - 1 small lemon sized
Shallots / Small onions - 10 nos (chopped finely)
Garlic cloves - 10 - 12
Turmeric powder - 2 pinch
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as per taste
Jaggery - small piece (as shown in picture)
Gingely Oil - 1 tbsp

II - To grind to coarse paste
Curry leaves - 1/2 cup (tightly packed)
Gingely oil - 1 tbsp
Fenugreek seeds - 1/2 tsp
Urud dal - 1 tsp
Channa dal - 1 tsp
Toor dal - 1.5 tsp
Cumin seeds - 1/2 tsp
Black pepper - 1/4 tsp
Red chilli - 2

Curry leaves gravy

1. Soak the tamarind with hot water for 10 min and make a paste as below.

2. Take the ingredients mentioned in list II except curry leaves and fry them till slight brown.

3. Wash the curry leaves nicely and add to the pan.
4. Transfer the fried content to the food processor and add little water and make a paste (it is better to be a coarse paste).
5. Now in the same pan, add the oil and saute the onions and garlic nicely. Add the coarse paste to this.
6. Allow to boil and add the tamarind paste now.
7. Add the coriander powder, chilli and turmeric powder and allow to boil again.
8. Let it boil for 10-12 min and the jaggery and mix well.
9. Let the jaggery gets dissolved well.

10. Serve the tasty and yummy kuveppillai kuzhambu with plain rice.
curry leaves curry

1. Always use fresh curry leaves for this kuzhambu.
2. There should not be any raw curry leaves smell, so boil the kuzhambu nicely by adding enough water.
3. If you have sambar powder, use it instead of coriander powder and chilli powder.
4. This kuzhambu can be kept for 4 to 5 days in fridge.

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Friday, November 21, 2014

Ginger Rasam | Inji Rasam | How to make Ginger rasam | Ginger Rasam for cold | Easy Rasam Recipes

how to make ginger rasam

Rasam is a spicy South Indian Soup which is prepared in different varieties. This Ginger Rasam is one such variety, which is used for sore throat, cold or fever. I used to prepare either this rasam or Pepper Rasam when any body have cold in our family. Ginger has so many medicinal values and my grandmom used to prepare inji kashayam during my childhood days. This ginger rasam preparation also has so many variations. I followed a simple recipe for this.

You can view some other rasam recipes below

How to make Ginger Rasam

Preparation time: 10 min | Cook Time: 10 min | Serves: 5
Recipe Category: Main | Recipe Cuisine: South Indian

To grind or smash
Ginger / Inji - 1 inch 
Pepper - 1/2 tsp
Garlic - 2 cloves
Cumin seeds - 1/2 tsp

To make Rasam
Ginger - 1/2 inch (chopped to fine pieces)
Tomato - 1 small (optional)
Tamarind water - 1 cup ( made from 1 lemon sized tamarind )
Dry red chillies - 1 (optional)
Curry leaves - few
Coriander leaves - few
Mustard seeds - a pinch
Cumin seeds - a pinch (optional)
Oil - 1 tsp
Ghee - 1/2 tsp 
Asafoetida - a pinch
Turmeric - a pinch
Salt - as per taste 
Water - 3 cups
Lemon juice - 1 tsp (optional)

1. Take the ingredients mentioned in To Grind or smash and crush it as shown below.

2. In a kadai / pan, add the oil and when it is medium hot, add the mustard and when it splutters add the cumin seeds and curry leaves. Fry for a 30 sec and add the crushed pepper garlic paste (from 1) and fry for a min. (If you want to add the red chillies, add at this stage before adding the crushed paste. I didnt add, as I felt it will be too spicy for my kids)

3. Add the tomato and saute it. Add the remaining ginger pieces. Saute for 2 min.

4. Add the water and the tamarind water. Add the salt, turmeric powder and asafoetida. Allow to boil. Add the coriander leaves and ghee at this stage.

5. Switch off the flame and wait for 2 min. Add the lemon juice now.

6. Serve the hot hot Ginger rasam.
inji rasam

Hot Hot Ginger Rasam is ready

1. Adding lemon juice is purely optional.
2. If you need more spicy, add the dry red chillies.
3. The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.

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