Authentic Tamil Nadu Karuveppilai Kuzhambu
A fragrant, tangy South Indian curry starring fresh curry leaves and tamarind. This aromatic dish offers a depth of roasted spice flavors that pair exceptionally well with steaming hot rice.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat a teaspoon of sesame oil in a pan and sauté one cup of fresh curry leaves until crisp. Grind them into a smooth paste with a little water and set aside.
2
In a heavy-bottomed clay pot or kadai, heat the remaining sesame oil and splutter the mustard seeds and fenugreek seeds.
3
Add the dried red chilies, chopped shallots, and garlic cloves, sautéing until the shallots turn translucent.
4
Pour in the extracted tamarind juice along with two cups of water, turmeric powder, coriander powder, cumin powder, and salt.
5
Bring the mixture to a boil and let it simmer on medium heat until the raw smell of tamarind vanishes and the oil begins to separate.
6
Stir in the ground curry leaf paste and jaggery, letting the kuzhambu simmer for another five to seven minutes until well thickened.
7
Serve hot with steamed white rice and a dollop of ghee.
Ingredients
2 cups fresh curry leaves, packed
1 lemon-sized ball of tamarind, soaked in warm water and extracted
6 small shallots, peeled and halved
3 cloves garlic, sliced
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
2 dried red chilies
1/4 tsp turmeric powder
1.5 tbsp coriander powder
1 tsp cumin powder
1 small piece of jaggery
Salt to taste
*This AI-generated recipe may contain inaccuracies.