CURRY LEAVES KOZHAMBU | KARUVEPILLAI KOZHAMBU
A delicious healthy variety of kozhambu preparation that is loaded with immense nutrition and has medicinal properties as well , The taste is to be relished . HEALTH BENEFITS Used to treat diarrhoea. controls diabetes Cholesterol control Improves eyesight Reduces chemo and radio side effects Protects the liver. Has anti inflammatory properties. Reduces total, cholesterol triglycerides level and prevents obesity. Aids in management of type 2 diabetes.Purifies blood and has analgesic action. Regular consumption of curry leaves helps in prevention of graying of hair. Chewing daily curryleaves helps in reducing weight. With such amazing benefits, we should try to add as much to our daily diet to combat with some health problems.
Servings Prep Time
4 7minutes
Cook Time
10ninutes
Servings Prep Time
4 7minutes
Cook Time
10ninutes
Ingredients
Instructions
  1. First heat a pan , add sesame oil , roast all the ingredients starting with asafoetida , mentioned in the list , along with chopped tamrind . add red chillies. wash and wipe dry curry leaves .
  2. keep aside the roasted dals and spice for cooling , meanwhile roast the curry leaves in the same pan till almost crisp ,
  3. grind to a smooth paste with little water all the ingredients roasted , including tamrind , red chillies and curry leaves . Dont make it watery .
  4. now heat the pan , add about 2-3 tbsp sesame oil , splutter the mustard seeds, add cumin , 1-2 red dry chillies for tempering .
  5. add the ground curry leaf paste with little more water to enable cooking in the pan without sticking to the bottom . A tbsp of jaggery can be added ( optional )
  6. reduce the flame , add required salt , and cook covered as it may splash , open at intervals to stir and continue cooking till the kuzhambu reduces to a thicker consistency .
  7. the curry leaf kuzhambu will start thickening , and emanate a lovely aroma . there should be no raw smell of curry leaves . A little oil may be seen floating o top, leaving the sides, indicating that curry leaves kuzhambu is done.
  8. remove from flame , and serve with hot steaming rice .
  9. this curry leaf kuzhambu is thick in consistency , and will remain good for a week . you can thicken it further and preserve as a thokku , adding more hot sesame oil and more reed chillies or pepper powder . this thick paste will have longer shelf life and good to carry on your travels . This curry leaf kuzhambu paste is a very good delicious accompaniment for idlis, dosas, curd rice