Curry Leaves Gravy / Karuvepilai Kuzhambu is a spicy tangy that can be served with steamed rice and any mild vegetable side dish recipe.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: curryleaves, Gravy
Servings: 2
Ingredients
10SpringCurry Leaves
1TeaspoonMustard
¼TeaspoonFenugreek
⅓CupCoconutGrated
8Shallots
2Green Chilli
6PodsGarlic
2Tomatoes
1TamarindAmla Sized
1TablespoonCoriander Powder
½TablespoonChilli Powder
Saltto taste
Wateras needed
Instructions
Heat oil in a wok. Add in Curry leaves and saute for some time.
When the curry leaves still have some moisture them take them out of oil and add them into a blender. Add in the grated coconut and blend them into a smooth paste. Set it aside.
In the same oil add in mustard and fenugreek and allow them to splutter.
Add in onion, green chillis and garlic pods and saute for sometime.
Add 2 tomatoes into a blender and blend them into a paste and add them into a onion.
Add salt to taste. Saute until the tomatoes are cooked well.
Add in Coriander powder and chilli powder and saute until masalas blend well.
Soak tamarind in water for 10 minutes. Extract pulp and discard waste. Add in tamarind water and cook for some time.
Add in the coconut paste and adjust the water level. Cook until all the ingredients blend well.
Tangy and spicy Curry Leaves gravy is now ready to serve.