Curry leaves Gravy (Karuveppilai Kuzhambu) is a traditional and an authentic South Indian Gravy. As curry leaves are an excellent source of vital nutrients, it has a lot of health benefits and serves as a remedy for various health ailments. It has an aromatic flavour too.
Curry leaves are an anti-oxidant, anti-carcinogenic, anti-microbial and anti-diabetic too. It is rich in Vitamin C, Vitamin E, Vitamin A and Vitamin B. As it is rich in tannins and Carbazole alkaloids, it protects the Liver from Hepatitis and Cirrhosis. It also aids in lowering the bad cholesterol and helps in the proper functioning of Heart.
It is essential to include Curry leaves in our daily diet for a healthy life. This nutritious Curry leaves Gravy is one of the perfect way to include in our daily diet. This toothsome dish stays fresh for 2-3 days, if it is stored under refrigeration. If the Gravy is made still more thick (Cook for 2-3 minutes extra to make the Gravy thick), it will definitely stay fresh for more than 2-3 days (if it is stored under refrigeration).
Curry leaves Gravy is rich in taste and serves as a very healthy side dish for Rice, Idli, Dosa, Kuzhi paniyaram and Idiyappam.
Cooking time: 20-30 minutes
Serves: 3-4
Ingredients
1 cup = 400 ml
1 spoon = 10 ml
1 tsp = 5 ml
1 coffee spoon = 2.5 ml
- Curry leaves (Karuveppilai) – 2 ¼ cup
- Medium sized Onions – 3 (finely chopped)
- Medium sized Tomatoes- 2 (finely chopped)
- Red chillies – 4
- Green chillies -3 (finely chopped)
- Ginger – an inch (finely chopped)
- Garlic paste – slightly less than 1 ¼ tsp
- Saunf (Fennel) – ¾ tsp
- Cumin seeds – 1 coffee spoon
- Coriander seeds – 1 tsp
- Sesame Oil – 2 spoon
- Mustard seeds– 1 coffee spoon
- Fenugreek seeds – ¼ tsp
- Cashew nut – 8
- Chilli powder – ¼ tsp
- Turmeric powder – ¾ tsp
- Tamarind – a small Lemon sized
- Ghee – 1 tsp
- Water – required
- Salt – required
Method
- Roast the Coriander seeds with the Ghee (1 tsp) for 2 minutes in a Pan at low flame. Switch off the flame. Grind it to a smooth powder. Coriander powder is ready.
- Dissolve the Tamarind in the warm Water (1 ¼ cup – 1 ½ cup). Tamarind Water is ready.
- Grind the chopped Tomatoes with little Water to a smooth paste. Tomato paste is ready.
- Roast the Mustard seeds (½ coffee spoon) with the Sesame Oil (1 spoon) until it crackles, in a Kadai at medium flame. Add the Cumin seeds, Saunf, Red chillies, Curry leaves, Cashew nuts, finely chopped Green Chillies, Ginger and half the quantity of finely chopped Onions to it. Roast the mixture for 4-5 minutes at medium flame. Switch off the flame. Cool the mixture.
- Add little water to the mixture and grind it to a smooth paste. Curry leaves paste is ready.
- Roast Mustard seeds (½ coffee spoon) with the Sesame Oil (1 spoon) until it crackles, in a Kadai at medium flame. Add the Fenugreek seeds and Saunf to it and roast it for a minute.
- Add the Garlic paste and remaining half the quantity of finely chopped Onions to it. Roast the mixture until the Onions turns pink and transparent.
- Add the Turmeric powder, Chilli powder and prepared Coriander powder to it. Mix it well. Sauté the mixture for a minute at medium flame.
- Add the prepared Curry leaves paste and Tomato paste to it. Stir the mixture for a minute.
- Add the prepared Tamarind Water to it and boil the mixture for 6- 7 minutes at medium flame. Stir the mixture at regular intervals.
- Add the required Salt and mix it well. Stir the mixture for a minute. Switch off the flame. Hot Curry leaves gravy is ready.
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Sreelakshmi Kitchen 