Karuveppilai Kuzhambu Recipe (Tangy & Spicy Curry Leaves Curry)

Step 1: To begin making the Karuveppilai Kuzhambu Recipe, we will first make the ground masala by roasting its ingredients

Step 2: Heat a skillet on medium heat; add the fenugreek seeds, urad dal, red chillies and coriander seeds

Step 3: Roast them on medium heat until you can smell the roasted aroma and they are lightly browned

Step 4: Turn off the heat

Step 5: In a mixer grinder grind the roasted ingredients along with the coconut and curry leaves into a coarse and yet smooth paste

Step 6: You can add a little water if required for it to grind well

Step 7: Keep this aside

Step 8: Heat a large sauce pan on medium heat; add a teaspoon of sesame oil and the quartered onions

Step 9: Saute the onions until they turn lightly golden and have a sweet smelling aroma

Step 10: This will take about 4 to 5 minutes on medium heat

Step 11: Once the onions are cooked, add the tamarind water, turmeric powder and salt

Step 12: Bring the mixture to a brisk boil for about 4 to 5 minutes

Step 13: After about 4 minutes, add the Karuveppilai (curry leaf) masala into the onion tamarind water

Step 14: Stir well to combine all the ingredients

Step 15: Check the salt and spices and adjust to suit your taste

Step 16: Simmer the Karuveppilai Kuzhambu for about 3 to 4 minutes, turn off the heat and transfer to a serving bowl

Step 17: The final step is the seasoning for the Kuzhambu

Step 18: Heat a small tadka pan on medium heat; add the mustard seeds and the urad dal

Step 19: Allow it to crackle and roast a little until browned

Step 20: Add the curry leaves and turn off the heat

Step 21: Pour this seasoning over the Kuzhambu and serve warm

Step 22: Serve the Karuveppilai Kuzhambu along with steamed rice and Potato Roast along a weekend lunch with family