Karuveppilai Kuzhambu|Curry Leaves Gravy:
As I initiated a hair care challenge in the FB group of Kitchenkathukutty, I was just hunting for ways to include curry leaves or karuveppilai in food other than chewing as such or using in tempering or using as podi. That’s when the idea of Karuveppilai Kuzhambu|Curry Leaves Gravy came in today morning when I found this here. I made alterations as per our taste and the best part of this recipe is you can make it in a jiffy.
Karuveppilai Kuzhambu|Curry Leaves Gravy:
Curry leaves are a great source of calcium and iron. We mostly keep them away even if added to most of the recipes. But the health benefits are innumerable. Please check the collection of gravies for rice/kulambu recipes in this link
Serves 4
Ingredients:
- Curry Leaves- Handful
- Shallots-10-12
- Garlic-4-5
- Pepper-1/2 tsp
- Cumin Seeds-1/2 tsp
- Salt-To taste
- Turmeric powder-A pinch
- Coconut milk-3/4 cup
- Sambar masala-1/2 tsp
To temper:
- Mustard seeds-1/4 tsp
- Urad dhal-1/4 tsp
- Curry leaves-a spring
Karuveppilai Kuzhambu|Curry Leaves Gravy:
Procedure:
1. Measure and keep the ingredients ready.
2. In a pan add oil and saute 5 shallots, garlic, pepper, cumin and curry leaves.
3. Cool this down and blend into a smooth paste.
4. In the same pan saute the remaining shallots and add turmeric powder and sambhar powder.
5. Add half a cup of water and allow it to boil.
6. Now add the curry leaves paste and cook for 5 minutes.
7.When it thickens/raw smell leaves add the coconut milk and switch off in 2 minutes
8. Add the tempering and serve the gravy with hot rice and ghee.
P.S:
You can add 1 tbsp of curry leaves powder too if you wish.
Don’t allow the gravy to boil after adding the coconut milk.
Adjust the spices as per your taste.
This gravy can be given to babies less than 1 year without salt and reduced spice level.
Shallots are healthier than onions and the flavour and taste shallots have is better, in fact, greater.
Always consult the child specialist before offering any new food to the baby.
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