Karuveppilai Kuzhambu | கருவேப்பிலை குழம்பு | Ammavum Naanum Episode #18 | Rakesh Raghunathan

Curry leaves blended with lentils ground to a paste and simmered in a tamarind concentrate. Watch Amma teach me this recipe interwoven with anecdotes and stories. Here is the recipe video and the text below.

Ingredients:

1. Curry leaves -2 fistfuls
2. Urad dhal - 2 tsp
3. Toor dhal - 1 tbsp
4. Cumin seeds - 1 tsp
5. Whole black pepper - 2 tsp
6. Asafoetida - 1/2 tsp
7. Red chillies - 3
8. Tamarind - med size of lemon
9. Water - 500 ml
10. Salt

Method:

Extract tamarind juice and boil along with turmeric, salt until raw smell fades away.

In another wok, heat oil, fry the toor and urad dhals, whole black pepper, red chillies, asafoetida powder. Fry until the lentils are brown and you get an aroma.

Add the curry leaves and saute. Do not over fry the curry leaves. It should still smell raw. Set aside to cool and grind to a fine paste.

Add this ground paste to the boiling tamarind mixture. Allow to boil.

In a wok, heat ghee and temper with cumin seeds and pour over the boiling mixture.

Serve hot with rice and dollops of ghee.

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Our Previous Episodes:

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