Karuveppilai (curry leaf) kuzhambu
Any time I happen to get my hands on fresh karuveppilai I make either this kuzhambu (one of my favourites) or thuvaiyal . Spicy, tangy, and loaded with the goodness of karuveppilai, this is what I long for as soon as I return from any travel. Paired with tayir sadam, this is comfort food of the best kind.
Karuveppilai – 2 cups (remove leaves from stem and wash)
Tamarind – size of a small lemon
Urad dal – 2 tbsp
Whole black pepper – 1 tsp
Cumin seeds – 1 tsp
Dried red chillies – 2
Asafoetida – a pinch
Mustard seeds – 1 tsp
Turmeric powder – 1-2 tsp
Sambar powder – 1 tsp
Oil – 2 tsp
Salt to taste
In a kadai add 1 tsp of oil and pop half the mustard and half the cumin seeds. Add the dal, chillies and pepper. When dal is golden brown add the leaves and stir for a minute or two. When this has cooled down grind with some water and the tamarind into a fine paste. In same kadai add the remaining oil and pop the remaining mustard and cumin seeds. Add turmeric powder, sambar powder, asafoetida and salt. Add the paste and water down till it is of kuzhambu consistency. It will thicken slightly as you bring it to a boil. Serve with hot rice and some cooked yellow moong dal. Serves 6.