This month is full of Poojas and festivals traditionally followed by huge spreads of festive food . This is the time when people who follow different types of health diets tend to enjoy their cheat meals to their heart’s content . The sudden change in eating routine may cause certain gastrointestinal issues later. Karuveppilai Kuzhambu – a spicy and tangy curry leaf gravy – is a remedial dish to avoid such issues and also to set right the system.
Curry leaves – 2 cups tightly packed ( washed and patted dry )
Coriander seeds – 1 tbsp
Bengal gram dal – 1 tbsp
Split black gram dal – 1 tsp
Red chillies – 3 ( broken )
Cumin seeds – 1 tsp
Asafoetida – 1 pinch
Tamarind – a marble size ball ( Soaked in warm water )
Salt – 1 tsp
Sesame oil – 1 tsp
Ghee or oil ( for seasoning ) -1/2 tsp
Mustard seeds – 1 pinch
1. Heat oil in a pan and add the dals , coriander seeds , broken red chillies , cumin seeds and asafoetida and roast till the ingredients emanate a pleasant aroma.
2. Add curry leaves and saute till the leaves wilt.
3. Allow the ingredients to cool down and grind them together in a mixer .
4. Add the soaked tamarind and one glass of water to the ground mixture and once again blend together in the mixer.
5. Pour back the curry leaf and spice liquid into the pan .
6. Add salt and cook till it thickens into a Kuzhambu / gravy. ( The gravy should not be too thick like chutney nor too runny like soup.)
7. Splutter mustard seeds in 1/2 tsp of ghee or oil and pour it over the Kuzhambu / gravy.
Enjoy the flavoursome Karuveppilai Kuzhambu / Curry Leaves Gravy with a morsel of steaming hot rice at the beginning of a meal.