Karuveppilai Kuzhambu

Curry leaf is a very essential ingredient in most South Indian cooking.  It is a great source of iron, very good for improving eyesight and a great source for aiding hair growth and color. How many times we should have heard these from our mom and grand mom. But most of us don't give a heed to it and we only end up discarding it when it crops up in our dishes.

So here's a better way to use curry leaves than to let it go in trash. You could make curry leaf powder and add a teaspoon or two in your normal gravies. What better way to use them! It not only tastes great but has amazing health benefits. 

Ingredients

3 tbs sesame oil

10 garlic pods

3 ts kuzhambu podi

1 ts tamarind extract

Few curry leaves

3 boiled eggs (optional)

To grind

4 garlic pods

2 ts peppercorns

1/4 cup fresh/ dried curry leaves

(Amount of curry leaves added can vary. But too much of it may give a bitter taste.) 

Grind the above to a smooth paste with very little water.

Preparation

Heat oil in a stock pot. Once they turn hot add the whole garlic pods and fry them until turn turn slight golden and gives a shrunk look on the outside. Next add kuzhambu podi, ground paste, curry leaves, tamarind extract, salt and 3 cups of water. Bring them to a boil. Then keep the pot in a medium flame and allow the mixture to thicken until oil separates from the curry.