Karuveppilai poondu kuzhambu is healthy tamarind-based south Indian kuzhambu recipe. Quick 20 minutes kuzhambu stays good for a week. kulambu is great postpartum recipe.
Puli KUZHAMBU
I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love Saravana Bhavan hotel style kara Kuzhambu.
Karuveppila Poondu kulambu
Garlic, curry leaves and fenugreek seeds are good friendly ingredients. Garlic-based kara kuzhambu with freshly ground fenugreek seeds is so flavorful and healthy. garlic is widely used in Indian pathiya samayal recipes. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite Indian postpartum recipes
CAN I USE TAMARIND PASTE?
Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness.
CAN I SKIP TOMATOES?
Yes, I like the soreness from tomatoes hence I have used them. If you are skipping tomatoes adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes
The shelf life of curry leaves kuzhambu
It stays good for 4 days in the fridge. For longer shelf life increase oil.
Sambar powder for karuveppila kuzhambu?
you can use homemade sambar powder, it gives good flavor and consistency to the kuzhambu. In that case skip red chilli powder and turmeric powder.
COLOR OF THE karuveppila kulambu
the color of the kara Kuzhambu totally depends on various factors like the Kashmiri Chilli powder, tamarind, tomatoes, etc.
WHAT SHOULD BE THE CONSISTENCY OF kathirikai murungakai KUZHAMBU?
In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.
CAN I ADD skip onion and garlic?
Yes, they are optional but it gives an amazing taste to karuveppila vendhya kulambu so I would recommend them.
Ingredients
Roast and grind
1 tablespoon coriander seeds 1/4 teaspoon fenugreek seeds 1 teaspoon cumin seeds 1/2 teaspoon sesame seeds 12 grams of curry leaves 1/2 teaspoon sesame oil 1 teaspoon pepper Required salt 1 Tomato 1/4 teaspoon turmeric powder 1 tablespoon Kashmiri chilli powder 1/2 cup tamarind water
Temper
2 tablespoon oil sesame oil 1/2 teaspoon mustard seeds Curry leaves few
Kuzhambu
1/4 cup Garlic roughly chopped 1 cup small onion, chopped Small piece of jaggery 1 tablespoon Kashmiri chilli powder 1+1/2 cup Tamarind water
How to make karveppila kuzhambu with step-by-step pictures
First, Add coriander seeds, fenugreek seeds, pepper, and cumin seeds; mix well
Furthermore, add curry leaves and sesame oil; saute well till they turn aromatic
Turn off the stove. Transfer and cool completely
Add sesame seeds and roast till they pop. Cool
Transfer everything to a mixie jar Add tomatoes and grind
Furthermore add Kashmiri chilli powder, turmeric powder, the required salt, and tamarind water; grind again
Add 2 tablespoons of sesame oil to a wide heavy bottomed pan and when the oil is hot
Furthermore, Add mustard seeds; let them splutter
Add curry leaves; mix well
Furthermore, Add garlic and saute till they change golden brown color
add small onion; sauté till onions turn translucent
Furthermore, add ground masala; mix well and bring to boil
add tamarind extract, jaggery, and water; mix well and boil for 18 minutes or till the raw smell goes off
title: “Karuveppilai Kuzhambu Curry Leaves Kulambu” ShowToc: true date: “2024-11-07” author: “Bessie Philpott”
Instant Karuveppilai Kuzhambu is one super quick South Indian rice accompaniment that is prepared with Karuveppilai Podi. Kuzhambu is perfect for busy morning and great bachelor friendly recipe. Curry leaves kulambu goes well with rice, tiffin variety, curd rice etc. As I have mentioned many times rice is must in our home for lunch. Deciding one South Indian Kuzhambu variety for everyday meal is one of biggest concern. Most of the time I decide menu based on the veggies I have in the fridge.Usually one day will be variety rice day. Remaining days will be some kulambu/ podi/rasam / thogayal with dry curry. Whenever hubby has team lunch it is just me and my son I prefer to keep it simple. If my son has his lunch in school it is just for me. In those days I wanted to keep it super quick.
Recently Amma sent a courier with all homemade Podi. I love Podi varieties. Be it mixing it with rice or having it as a side for tiffin, Podi will be frequently present on my plate. With a fresh batch of Thengai and Karuveppilai Podi I couldn’t stop myself from using it often.
You would have seen Thengai Podi in my Beans Thengai Podi curry recipe. I have two more interesting recipes with Thengai Podi coming soon in TMF. Coming back to my karuveppilai Podi, recently when I wanted to cook for lunch for me. I decided to go with Podi sadam. Morning when I was talking to Amma she told that she made Karuveppilai Kuzhambu for lunch. I was so tempted to make, but since it is for one lazy me had second thoughts. Amma got my mind voice and told to add tamarind extract to the Karuveppilai Podi she sent; boil it and do kuzhambu. It sounded so simple for me so I couldn’t stop myself from doing it. If you are interested for some tasty South Indian kuzhambu varieties in TMF, Kuzhambu varieties with tamarind Kuzhambu varieties without tamarind I immediately tried and loved the the kuzhambu. Though it is not made it from scratch the flavors of curry leaves dominated the kuzhambu and being the big fan of curry leaves flavour, I loved it. Yeah I am one among the few who never discard the curry leaves on my plate.
Karuveppilai Kuzhambu is a instant modified version of Milagu kuzhambu. Here I didn’t add garlic so the curry leaves flavor predominant the taste. Since Podi is used for the preparation, the recipe can be made in no time compared the usual procedure Lazy me opted for pulsing the tamarind extract with Podi. If you are concerned about cleaning the mixie surface and don’t mind stirring well you can combine everything together in the pan and skip washing one more vessel. Podi always comes handy check Beans Thengai Podi usili for beans poriya with Thengai Podi.
Ingredients: Karuveppilai Podi - 2 tbsp Tamarind water - 1/3 cup Water - 1 cup Hing - generous pinch Salt - as needed Jaggery - 1/2 tsp Sesame oil - 2 tsp Curry leaves - few How to make instant karuveppilai Kuzhambu with step by step pictures :
Add curry leaves powder and 1/3 cup tamarind water and pulse once Add 1 teaspoon of oil to the pan and when the oil is hot add curry leaves Add Karuveppilai Podi - tamarind water, 1/2 cup of water; mix well and cook for 5 minutes Add remaining water and cook for another 5 minutes
Add hing, remaining oil and jaggery cook for 2-3 minute or till the raw smell goes off; switch off and serve
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