Authentic Madurai Karuveppilai Kozhambu
A fragrant, deeply spiced curry bursting with the robust aroma of fresh curry leaves and tangy tamarind. This classic South Indian preparation pairs wonderfully with piping hot steamed rice.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat a teaspoon of sesame oil in a pan and roast coriander seeds, chana dal, cumin seeds, fenugreek seeds, and dry red chillies until golden and fragrant.
2
Add half a cup of fresh curry leaves to the roasted spices and sauté for a minute until crisp. Let the mixture cool completely.
3
Grind the roasted spices, curry leaves, and a little water into a smooth paste and set aside.
4
Heat the remaining sesame oil in a heavy-bottomed earthenware or pan. Splutter the mustard seeds and add a pinch of asafoetida.
5
Add the peeled garlic cloves and whole shallots, sautéing until translucent.
6
Add the chopped tomatoes and cook until they turn mushy and oil separates from the sides.
7
Pour in the extracted tamarind water, turmeric powder, and salt. Let it boil for 5 minutes to remove the raw tamarind smell.
8
Stir in the freshly ground curry leaf paste and adjust consistency with water if needed.
9
Add the jaggery powder to balance the tanginess, cover, and simmer on low heat for 12-15 minutes until the oil floats on top.
10
Garnish with the remaining fresh curry leaves and serve hot with steamed rice and appalam.
Ingredients
1 cup fresh curry leaves, tightly packed
2 tablespoons coriander seeds
1 tablespoon chana dal
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
4-5 dry red chillies
1 lemon-sized ball of tamarind, soaked in warm water and extracted
15 small shallots, peeled and left whole
2 tomatoes, finely chopped
6-8 cloves of garlic, peeled
3 tablespoons sesame oil
1/2 teaspoon mustard seeds
A pinch of asafoetida
1/4 teaspoon turmeric powder
Salt to taste
1/2 teaspoon jaggery powder
*This AI-generated recipe may contain inaccuracies.