Name: Karvepilai kuzhambu recipe by Vimala Sethuraman at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: Fresh curry leaves washed and destalked 1 cup; 3 tsp black pepper; 1tsp coriander seeds; 1tsp rice; 1/2tsp jeera and 1/2inch ginger; Salt to taste mustard seed and 1/4cup til/saseme oil; Tamarind 1lime size

ABOUT Karvepilai kuzhambu RECIPE

A very easy to make very essential dish mixed with rice and served for ladies after child birth from 3rd day with ghee or til oil.

Ingredients Serving: 6

Fresh curry leaves washed and destalked 1 cup
3 tsp black pepper
1tsp coriander seeds
1tsp rice
1/2tsp jeera and 1/2inch ginger
Salt to taste mustard seed and 1/4cup til/saseme oil
Tamarind 1lime size

Instructions

Take a kadai , pour 1 teaspoon till oil and saute curry leaf , pepper and rice for a few minutes. Let cool and make into a dry powder with ginger and jeera, set this powder aside Take the balance oil in the kadai add mustard seed. When it splutters pour the tamarind juice (extracted and well filtered), add 1/2tsp haldi and the salt. Let it boil for 5 to7mins to get rid of the raw smell.
Now add the curry leaf powder into the tamarind water and stir well. Allow this to thicken over low flame, keep stirring at short intervals , the oil will start floating on top then the procedure is done Cool and store in an airtight container. Can be preserved for 7to10 days.
Substitute curry leaf with more of black pepper and it becomes milagu kuzhambu.

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