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karuveppilai-kulambu
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Karuveppilai Kulambu

Made from fresh curry leaves, this dish pairs well with all tiffin items or rice.
Course: Curry, Side Dish
Cuisine: Indian
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.