செட்டிநாடு கருவேப்பிலை பூண்டு குழம்பு I CHETTINAD CURRY LEAVES GRAVY

Yum
healthy-curryleaves-gravy

Curry leaves are not only flavorful, which has lots of health benefits. We always keep stocking dry curry leaves in our pantry. I just love the aroma of the leaves and I can enjoy it in any dishes. I usually make curry leaves chutney for idli or dosa.

poondu-kuzhambu

Recently, I have tried Chettinad curry leaves kuzhambu which suits for hot rice, idli and dosa. Especially I love the gravy much with garlic flavor. The method similar to make puli kuzhambu, yet adding freshly ground spices gives you a unique taste of the curry. I tried this recipe for Shhh secretly cooking challenge which is a brainchild of  Priya aks. This month my pair is +Janani k , she gave me curry leaves and coriander leaves. So, I chosen curry leaves to try out the authentic gravy.  Now check out the recipe, 

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Category
Gravy
Cuisine
Chettinad  
Preparation Time
20 Minutes 
Cooking Time
20 Minutes
Servings
3-4

INGREDIENTS
To roast and grind
Dry red chillies – 5-6
Coriander seeds – 1 Tbsp
Black peppercorns –2 Tsp
Cumin seeds – 2 Tsp
Toor dal – 2 Tsp
Raw rice – 2 Tsp
Curry leaves – 1 Cup, tightly packed
Coconut, scraped – 1 Tbsp

Tamarind – Lemon size ball
Rice, washed water – To require  
Sesame oil – 2 Tbsp
Fenugreek seeds – 1 Tsp
Mustard seeds – 1 Tsp
Urad dal – 1 Tsp
Cumin seeds – ½ Tsp
Shallots – ¼ Cup
Garlic – ¼ Cup
Tomatoes – 2, chopped
Turmeric powder – ¼ Tsp
Salt – To taste

METHOD
  • Soak the tamarind in 1 cup of water and keep it aside.
  • Dry roast red chillies, coriander seeds, cumin, pepper,  toor dal and rice till golden brown and keep it aside.
karuvepilai-poondu-kuzhambu
  • Add 1 Tsp oil in a pan, add curry leaves, saute it till the aroma comes and add scraped coconut saute it for a few minutes and switch off the flame. Cool it completely and grind into a smooth paste with little water.
chettinad-cuisine
  • Heat sesame oil in a pan; add fenugreek, mustard, Urad dal and cumin seeds wait for sputter.
  • Add shallots and garlic, saute till transparent and the raw smell goes off.
curry-leaves-recipes
  • Now add tomatoes, turmeric, salt and saute till the oil separates. Meanwhile extract the tamarind water and keep it ready.
south-indian-curries
  • Pour tamarind water to the mixture and allow boiling and then add curry leaves paste and mix it well.
karuvepilai-kuzhambu
  • Keep the flame on low-medium and allow cooking till the oil oozes out of the gravy.
  • Switch off the flame.
chettinad-poondu-kuzhambu
  • Serve it hot with hot rice.


chettinad-curryleaves-gravy


NOTE
  • Garlic is optional;
  • Adjust spice level according to your taste.
  • When it completely cools, store it in an airtight container and keep it refrigeration up to one week. 



 

4 comments:

  1. I love this kulmabu very much.Great post viji.

    ReplyDelete
  2. sangeetha nithiyakumarJanuary 31, 2015 at 5:50 AM

    Gud on u my dear.. thanks for sharing such a wonderful and healthy gravy:) keep going

    ReplyDelete
  3. always good to know about traditional recipes

    ReplyDelete
  4. I just adore chettinad food...thanks for sharing this yummy recipe dear:)

    ReplyDelete

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regards,
VIJI




 
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