Kruvapellai means curry leaves. Karuvapellai is a traditional cuisine of tamil nadu. But only few know its preparation today. Curry leaves are very good for our health. The medicinal benefits of curry leaves has been found in our ancient texts too. Its said curry leaves are good for hairs and prevents prematuring of hairs. This cuisine is dark green in colour due to the use of curry leaves, and is served with rice.
Ingredients:
15-20 curry leaves
20-30 Peppercorns
3 tsp jeera
Asafoetida (a pinch)
3 tsp sesame oil (Til Oil)
Tamarind pulp (Lemon size tamarind soaked in water and made into a pulp)
Salt to taste
Jaggery - a small piece.
Method:
- Take the curry leaves, jeera, peppercorns and some of the tamarind pulp and grind to a smooth paste.
- Add some water to the remaining tamarind pulp (about 1- 1 1/2 cup water to 1 cup of tamarind pulp). The result should be a soup like consistency, not too watery, not too thick.
- Take a heavy bottomed vessel or kachitti if you own one. Add the sesame oil to it and heat it on a low flame. After the oil gets hot, add the asafoetida first.
- Wait till it starts to smoke a little (make sure it doesn’t burn just enough to get an aroma), then add the jeera or cumin seeds.
- After about 2 minutes, add the tamarind water, then add the jeera-peppercorn paste. Add salt to taste.
- Turn the flame to low and cook for about 10 minutes. The mixture will start to boil and thicken a little.
- Add the piece of jaggery and boil for another 5 minutes. The kuzhambu should now resemble a thickened soup.
Making Time: 30 minutes
Serves: 4 persons.
Shelflife: 1 day.
Note: For best taste add few coriander leaves along with curry leaves while grinding them.
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
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