Recipe for Karuvepilai Kuzhambu, Curry Leaves Kuzhambu. Perfect accompaniment for Idli and Dosa. Recipe with step by step pictures.
கறி வேம்பு – Kari Vembu is how curry leaf was called in olden days in Tamil. Vembu is used to refer Neem. Kari + Vembu – Kari means used in cooking and Vembu because of how the leaves look similar to neem. In later days it became கறிவேப்பிலை – kari veppilai – kari meaning “used to cook” and veppilai meaning “neem leaf”. Then it also became கருவேப்பிலை – Karu veppilai – karu meaning dark colour of the leaf.
கறி வேம்பு = கறிவேப்பிலை = கருவேப்பிலை. Everything is correct in its own way.
Neem has been in use for centuries and in தொல்காப்பியம் tholkaapiyam – sangam literature, each kingdom had preferred flower for garland and Neem was represented by Pandiyas. ‘போந்தை வேம்பே ஆர் என வரூஉம் மா பெருந் தானையர் மலைந்த பூ’
சேரன்- போந்தை – பனை – Cheras – palmyra
பாண்டியன் – வேம்பு – வேப்பம்பூ – Pandiyas – Neem
சோழன் – ஆர் – ஆத்திப்பூ – Cholas – maloo creeper
Curry leaf is considered to be a medicinal herb across South Asia. The leaves are a rich source of Calcium, Iron, Phosporus and Beta Carotene (Vitamin A) and trace minerals. This curry leaf curry / kuzhambu is a very rustic curry that is a perfect accompaniment to idli and dosa.
A word of caution : Curry leaves are naturally slightly bitter and is an acquired taste. The curry is very slightly bitter. So if you do not like the robust flavour of curry leaves, do it with half the quantity of the leaves.
Credit :http://medcraveonline.com/
Here is how to do Karuvepilai Kuzhambu, Curry Leaves Curry. This recipe is from the repertoire of my friend Aruna.
This curry is traditionally made with Indian shallots (Indian small onions) but regular red onions works well in the recipe. We will need about a cup of chopped red onions and a cup of cleaned and loosely packed curry leaves.
Heat oil in a pan and add in the onions, salt and dried red chillies. Saute for a few minutes till soft.
Add in the curry leaves. Saute for a couple of minutes.
Remove the pan from heat and allow it to cool. Grind the mixture with a cup of water to a smooth paste. Set aside.
Heat oil in a pan and add in the mustard seeds and chopped Indian shallots (small onions). Saute for a couple of minutes.
Add in a teaspoon of coriander powder. Fry for a few seconds.
Add in the ground paste. Let the curry simmer for five minutes.
Add in the thick coconut milk (Homemade or canned – both works equally well for this recipe). After adding the coconut milk, simmer for a minute more.
karuveppilai kuzhambu is ready. Serve with idli or dosa.
- 1 tablespoon Indian sesame oil - gingely oil
- 1 cup chopped onions
- 1 cup curry leaves
- 1 teaspoon salt
- 3-4 dried red chillies
- 1 tablespoon Indian sesame oil - gingely oil
- ¼ teaspoon mustard seeds
- 4-5 Indian shallots (small onions), chopped
- 1 teaspoon coriander powder
- 1 cup thick coconut milk
- Heat oil in a pan and add in the onions, salt and dried red chillies. Saute for a few minutes till soft.
- Add in the curry leaves. Saute for a couple of minutes. Remove the pan from heat and allow it to cool. Grind the mixture with a cup of water to a smooth paste. Set aside.
- Heat oil in a pan and add in the mustard seeds and chopped Indian shallots (small onions). Saute for a couple of minutes.
- Add in a teaspoon of coriander powder. Fry for a few seconds.
- Add in the ground paste. Let the curry simmer for five minutes.
- Add in the thick coconut milk (Homemade or canned – both works equally well for this recipe). After adding the coconut milk, simmer for a minute more.
- karuveppilai kuzhambu is ready. Serve with idli or dosa.
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