Karuveppilai Kuzhambu | Curry Leaves Curry from Thanjavur | How to make Thanjavur Style Karuveppilai Kuzhambu from Scratch | Gluten Free and Vegan Recipe

Ingredients

  • 250 ml cup
  • 1 large lemon size tamarind ( soak in 1/2 cup warm water and extract juice ) or 2 teaspoons thick tamarind pulp
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  • For the ground spices
  • 1 teaspoon sesame oil
  • 2 cups curry leaves ( washed and pat dried)
  • 1 teaspoon pigeon peas /tuvar dal
  • 1 teaspoon bengal gram/arhar dal
  • 1 teaspoon husked black gram/urad dal
  • 2 teaspoons black pepper pods
  • 6-7 dry red chillies ( adjust according to the heat of the chillies)
  • 1/4 cup sesame oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds/methi seeds
  • pinch of asafoetida
  • 1 sprig curry leaves

Instructions

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