Karuveppilai kuzhambu recipe

Ingredients

• 1 Tamarind (lemon sized)
• 1/2 cup Curry leaves (tightly packed)
• 2 tbsp Sambar powder (measure heaped)
• 1/4 tsp Turmeric
• 7 Small onion (Finely chopped or 20 whole)
• 12 flakes Garlic (finely chopped or 20 cloves)
• Salt (as needed)
• 1/2 tsp Jaggery
• 1/2 tsp Black pepper powder (Optional)
• 3 tbsp Sesame oil
• 1/4 tsp Fenugreek seeds (vendhayam)
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 tsp Toor dal
• 1 tsp Cumin seeds
• Curry leaves (Optional)

Instructions

1. 1

   --- Karuveppilai kuzhambu step by step: ---

2. 2

   Wash curry leaves and grind it with little water to a smooth paste.

3. 3

   Extract tamarind juice from tamarind by soaking it in hot water for 20 mins.

4. 4

   Mash tamarind well with hands after 20 mins and filter through metal strainer.

5. 5

   Repeat with little more water to extract tamarind juice. Total measurement - 2 & 1/2 cups.

6. 6

   Heat kadai with oil and add all the tempering items in order and fry till golden colour.

7. 7

   After that, add onion and saute till translucent. Follow it by adding garlic.

8. 8

   Continue frying until garlic and onion turn golden here and there.

9. 9

   Pour in tamarind extract, ground curry leaves (adjust water -1/2 cup), turmeric, salt, sambar powder (refer notes).

10. 10

    Mix to boil in medium flame. It may take 15 minutes or more.

11. 11

    Drop jaggery and pepper powder if adding lastly, mix to give a boil.

12. 12

    Oil floats on top and gets thicker as it cools.