Kariveppilai Kuzhambu by Shripriya

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"

How to make every one eat curry leaves

Instead of throwing curry leaves in wash basins and dustbins u can actually include into ur food this way.

Take a bunch of curry leaves wipe with a wet towel and leave it in the news paper for 1/2 an hour. Put these leaves in mixie and grind it into a coarse powder.

Curry Leaves Powder Recipe

It will be a difficult task to think of a different dish for every other day, especially when the women of the home gets sick. Here is one of the powders that can be kept ready.

Ingredients:
Curry Leaves - 8 cups (it should not be tender)
Red Chilly  - 20
Urad dal - 1/4 cup
Hing - 1 small piece
Tamrind - 1 lemon size
Salt to taste
Gingely Oil - 6 tbsp

Method:
In a shallow pan, add the curry leaves and fry it dry till it becomes crisp. Remove and spread in a plate to cool down. Fry tamrind in the same dry pan


Add the oil, fry the hing in it. Add Urad dal and red chilly and fry it well till golden brown.

Grind it in mixie along with salt and tamrind. When the dal and other items becomes coarse in consistency, add the curry leaves and grind it to become a fine powder.

Note: Add this to hot rice along with ghee. This makes a great dish for parties and functions too.