Recipes‎ > ‎

Kariveppilai Kuzhambu by Shripriya Ramakrishnan

posted 22 Feb 2014, 23:24 by Rajmi Arun   [ updated 22 Feb 2014, 23:24 ]
Pathiya Samayal contest entry by Shripriya Ramakrishnan

Ingredients
1. Toor Dhal - 1 tblspn
2. Urad Dhal - 1/2 tblspn
3. Bengal gram dhal - 1 tblspn
4. Black pepper - 3/4 tblspn
5. Cumin seeds - 1 tblspn
6. Red chillies - 2-4 (optional)
7. Curry leaves - 15-20 strings
8. Asafoetida - 1-2 pinch
9. Methi seeds - 1 teaspoon
10. Grated coconut - 1 tblspn (optional)
11. Tamarind - medium lemon sized
12. Gingelly oil - for seasoning.
13. Mustard seeds and turmeric powder for seasoning.
14. Salt - as needed.

Method:
1. Fry the ingredients mentioned from 1 through 9 and grind it into a paste along with coconut, tamarind, and salt.
2. In a kadai pour gingelly oil and season with mustard seeds and turmeric powder.
3. Add the ground paste along with water according to your desired consistency.
4. Let it boil well until it thickens according to your desired consistency.
5. Yummy karuveppilai kuzhambu ready.

Variation:
You can add about 15-20 cloves of garlic while frying all the other ingredients and grind and make it as "Poondu-karuveppilai kuzhambu"
Comments