Name: Curry leaves kuzhambu recipe by Vidya Santhosh at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Fresh curry leaves - 1 cup tightly packed; Split white urad dal - 1 tablespoon; Red chilly - 1 or 2; Pepper - 1/2 tablespoon; Tamarind - size of a small gooseberry; Mustard seeds - 1/4 tablespoon; Garlic - 10 to 15 cloves, peeled and finely chopped; Gingelly oil (sesame oil) - 3 tablespoons; Turmeric powder - a pinch; Salt - as per taste

ABOUT Curry leaves kuzhambu RECIPE

This is my first recipe in Better butter and feeling happy to share this healthy and tasty recipe which I learnt from my mom. Kuzhambu is a gravy which we mix with rice and eat. This curry leaves kuzhambu is packed with nutrients and it's a mandatory food in our family for new mothers. We also prepare this during winter and serve it with rice, topped with ghee and eat along with papad...mmmm heavenly!!!

Ingredients Serving: 4

Fresh curry leaves - 1 cup tightly packed
Split white urad dal - 1 tablespoon
Red chilly - 1 or 2
Pepper - 1/2 tablespoon
Tamarind - size of a small gooseberry
Mustard seeds - 1/4 tablespoon
Garlic - 10 to 15 cloves, peeled and finely chopped
Gingelly oil (sesame oil) - 3 tablespoons
Turmeric powder - a pinch
Salt - as per taste

Instructions

First keep all the ingredients ready
In a pan add little sesame oil, urad day, chilly and fry until it turns golden brown color
Then add pepper, washed curry leaves, tamarind and stir it for 10 seconds. Turn off the flame and allow this to cool
Grind this to a fine paste by adding 1/2 cup of water
Keep the pan in medium flame and add sesame oil and mustard seeds
Once mustard seeds splutters, add garlic and fry until golden brown
Finally add the grinded paste, turmeric, salt, mix it well and allow it to boil for 2 minutes. Add water if required
Curry leaves kuzhambu is ready and you add this to hot steamed rice topped with ghee...

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