Made from fresh curry leaves, this karuveppilai (curry leaves) kulambu dish pairs well with all tiffin items or rice.
Dry roast ingredients 
Add curry leaves 
Add coconut 
Saute onions and garlic 
Add tamarind extract and boil 
Boil the kulambu 
Karuveppilai Kulambu
Made from fresh curry leaves, this dish pairs well with all tiffin items or rice.
Servings: 6
Ingredients
- 1 medium onion (chopped)
- 1 tomato (chopped)
- 6 garlic cloves
- 1 small lime sized tamarind (soaked in ½ cup water)
- 1 tsp mustard seeds
- ½ tsp urad dhal
- ½ tsp methi seeds
- ⅛ tsp asafoetida (also known as hing or perungayam)
- ¼ tsp turmeric powder
- 1 tsp chili powder (optional)
- 1 tsp jaggery
- 3 tbsp oil (gingelly oil tastes best)
- salt to taste
- 1 tsp oil
- 1 cup curry leaves
- 1 tbsp grated coconut
For dry roasting:
- 7 dry red chilies
- 1 tbsp coriander seeds
- 2 tsp black pepper
- 2 tsp cumin seeds
- 2 tsp toor dhal
- 2 tsp raw rice
Instructions
- Dry roast ingredients under "For dry roasting" in a pan. Once aromatic, remove from flame and set aside.
- Add 1 tsp oil to the same pan. Add curry leaves and roast until aromatic.
- Then, add coconut and saute for 1 minute.
- Add all the dry roasted ingredients, curry leaves and coconut to a blender and grind into a fine paste.
- Add 2 tbsp oil to a pan. Once hot, add mustard seeds, urad dhal, methi seeds and asafoetida.
- Once mustard seeds crackle, add chopped onions and garlic cloves.
- Saute until the onions become translucent and the raw smell fades.
- Add turmeric powder and tomatoes. Saute for 2 minutes.
- Then, add salt and tamarind extract. Boil for a few minutes.
- Add the ground paste and cook for 7-8 minutes. The kulambu should no longer stick to the pan. Stir often to prevent burning at the bottom of the pan.
- Check for salt and spice and adjust as needed.
- Add 1 tbsp oil to the kulambu when it's boiling. Cook for 2-3 minutes.
- Add jaggery to the kulambu and cook for 2 minutes.
- Serve hot with rice.
