Curry leaves are known as Karuvepalai in Tamil and Kadi patta in Hindi.
Karuvepalai is an important ingredient used in all South Indian tempering. It’s packed with minerals and nutrients. It’s very rich in fibre, iron, calcium, potassium, vitamin C and B vitamins. It helps in treating iron deficiency anaemia, lowering blood cholesterol, improves digestion and helps in preventing greying of hair and hair fall.
Few days back, I had made a healthy and delicious Khuzhambu ( gravy) with Karuvepalai. Sharing with you all this excellent recipe and I hope you all like it:)
Tender curry leaves – 1 cup
Green chillies – 2-3
Garlic – 3-4 cloves
Ginger – 1 inch
Red chiliies- 3-4
Grated coconut – 3 tbsps
Khuskhus ( poppy seeds) – 1 tbsp
Tamarind – small goose berry sized
Salt to taste
For the tempering
Sesame oil – 2 tsps
Mustard – 1 tsp
Split urad dal – 1/2 tsp
Hing ( asafoetida/ perungayam) – 2 pinches
Soak tamarind in 1/4th cup of water.
Wash the curry leaves.
Wash and chop green chillies. Peel , wash and chop garlic and ginger.
Dry roast the khuskhus.
Heat 1/2 tsp of oil in a pan. Add the ginger, garlic, green chillies, red chillies and curry leaves. Sauté for few mins. Cool and grind along with the coconut, soaked tamarind and poppy seeds to a smooth paste.
Heat the remaining oil in a pan. Add mustard. When it starts spluttering, add urad dal and hing. Sauté for few seconds and then add the ground paste. Sauté for few mins. Add 2 cups of water and salt to taste. Mix well and check for the seasonings. Let it boil till it becomes little thick.
Serve the Khuzhambu with steamed rice drizzled with little sesame oil , papad and any vegetable dry curry:)